Bacon fat or lard? Well, why not?
After a lazy brunch at Ms.G’s Josh and I did a little food shopping in Potts Point. We stumbled upon GRUB, Grass Roots Urban Butchery. Great little local butcher, which seems to pride itself on organic and top quality produce. I couldn’t resist picking up some pork products, slices of paper thin prosciutto, a gorgeous piece of rolled pork belly and some beautiful looking Australian bacon.
Originally the bacon was going to be transformed into a simple bacon and egg breakfast. Instead I decided to whip up a quiche one night for dinner. One thing I have found when buying really good boutique style Aussie farmed and produced bacon, the fat content is higher on the rashers. As I sliced the bacon fat away from the meat, I ended up with a nice mound fat.
I stood there for a few minutes observing the to be binned fat pile and thought to myself “surely this can be used’? I appal waste of any kind. How could I use this fat? That is when the idea struck me. Could this fat be render down to produce bacon lard?
I and others collect and use rendered fat from ducks when I cooking, so why not bacon?
Rendering bacon fat is a relatively easy process. Dice your bacon up in to medium/small pieces. Add the fat to a suitable sized pot and place over a very low heat The idea is to ‘melt’ the fat, you do not want to fry it up. The process is slow. Time depends on how much you are rendering, just be patient. Over time you will see liquid come away from the fat. Keep going until nothing else can be extracted. The pieces of fat will turn translucent, go slightly golden and rubbery. Strain the liquid and place in clean container. Store in fridge until ready to use. The fat will solidify and turn white once cooled.
I salvaged just on 125gms of bacon fat and on rendering reaped 1/3c of rendered lard.
Straining your fat, the left over translucent grizzle
Solidified bacon lard ready to be melted for the potatoes
What better way to try the bacon lard out than making basic baked potatoes. Have you ever indulged in duck fat potatoes? Then why not bacon fat potatoes?
Ingredients
- 4 medium potatoes of choice - I used pontiac
- 2 cloves garlic
- generous sprig of rosemary
- 2 tablespoons bacon lard
Instructions
- Peel potatoes and cut into halves. Place in a medium large sized pot of cold salt water. Add a good dash of salt and bring potatoes to the boil. Cook until just tender. Be careful not to overcook your potatoes, you want them just cooked or they will fall apart when baking.
- While potatoes are cooking finely slice up your garlic and take the rosemary leaves off your sprig.
- Place baking dish in oven, 210 degrees C. Place bacon lard in dish and leave to melt and becomes hot.
- Drain potatoes. I then give them a bit of a shake in the colander in order to rough up the potato surface slightly. This aids in getting a lovely crunch when baking.
- Place potatoes, garlic and rosemary in baking dish. Toss carefully, be sure not to splatter and burn yourself. Cook for approximately 20 minutes. The potatoes are done when crunchy and golden.
Nutrition
I was really impressed on how crunchy these potatoes were on the outside and fluffy soft on the inside. The boys agreed that they were the best baked potatoes that we have had in a long time.
The taste? No the potatoes do not taste like bacon, just like duck fat potatoes do not taste like duck.
We have since made these potatoes again and the result was just as impressive.
I class my experiment a success. Used waste in a positive way and ended up with rocking potatoes!
Do tell dear Belly Rumbles reader, do you have any clever waste saving tips?
Shane
I’m from Texas, we use bacon drippings in potatoes all the time. However, I add a little duck or chicken fat to bring those potatoes to a whole new level.
Sara
Hi Shane
Love the idea of combining the fats. Duck fat is amazing for baking potatoes.
We don’t use a lot of bacon fat in Australia. But I will admit when I cook up some bacon, often I fry my eggs in the drippings after. I have heard that bacon drippingis also awesome for pancakes.
Lizzy (Good Things)
LURV IT!!! Yes, in capitals!!!
Vivian - vxdollface
mm bacon fat potatoes .. what every champion breakfast should include!
muppy
love it – straight to the point, bacon fat hehe no hiding that 🙂
Sarah @ The Healthy Diva
Few things are better in life than golden crisp roasted potatoes…and I’m sure this recipe just takes them to another level of awesome…thanks for sharing! I’m going to scout for some local bacon now
[email protected]
Something tells me bacon fat potatoes would be far more tasty than the duck fat variety. I’ve got to try this!
Mhikai
I love bacon fats and I am sure a lot of people would want to try this and experiment as well.. Thanks for the delicious food here..
Gaby
Yummo! Bacon fat is great with sweet potatoes, too.
Rita (mademoiselle délicieuse)
I was really hoping the potatoes would have a slightly smoky flavour…I’ve rendered bacon fat only once before, but I can’t remember what I used it for! =p
Rosemarie
Delicious looking potatoes and I’m sure they taste every bit as good as they look
Martyna @ Wholesome Cook
OK, I know I am supposed to be the wholesome cook and stuff, but there is no better scrambled eggs than those cooked in pork fat. Yep, that rendered fat. I usually cut off the fattier bits of our bacon, dice and keep in the freezer for making scrambled eggs, dumplings, young potatoes or tasting sourdough in the pan. In Poland we go a step further, reneder a whole lot, add onion, pepper and then eat that as a spread! YUMMO! Your potatoes sound fabulous too!
Jacq
These look great! I hate wasting food as well so this is such a good and tasty way of using up leftover bacon fat
JasmyneTea
I’ve always wanted to try duck fat potatoes, but haven’t been able to because I can’t find duck fat and I don’t really cook with duck. Now I can try it with bacon! 🙂
Iron Chef Shellie
oohhhhhh yes please!!!! If bacon is involved some how, some where, it’s bound to be good!
jack
This is such a great idea Sara! I agree, food should not be wasted – and those potatoes in bacon fat look absolutely divine!
Lorraine @ Not Quite Nigella
The flavour in these potatoes must be incredible when you use bacon fat-I can taste them already! 😮
Sara
Hi Chopinand, It is a bit of a dangerous one and not an everyday one, but delicious
Hi SarahKate, that is a really great idea!
Hi Gastronomous A, LOL, please let me know how you go
Hi Food is our religion, thank you, really does add to the dish
Hi Phuoc, thank you, they really rocked!
Adrian
um…bacon fat…yes please!
Phuoc'n Delicious
Nice one Sara! They look amazing. Nothing beats good ol’ roasted potatoes and I bet these are out of this world.
Food is our religion
I love using bacon fat from time to time, it makes the dish taste so much better! The potatoes look so delish!
gastronomous anonymous
u had me at bacon fat! yum! will have to try this 🙂
SarahKate (Mi Casa-Su Casa)
Great use for bacon fat! I always save the fat that renders out when I’m making bacon for breakfast… just strain it into a jar and pop it in the fridge. Then I use it for all kinds of stuff. Most successful use of bacon fat to date- rubbing it all over an organic chicken before I roasted the bird. It was one of the best roast chooks I’ve ever made… all golden and salty and savoury!
Chopinand @ ChopinandMysaucepan
Dear Sara,
I love grilling bacon to make it crisp and often wonder what I should do with the rendered fat. I have no doubt these potatoes taste awesome with that bacon fat. I would just have to limit my appetite for this dangerous recipe though 🙂