I've seen it used in homemade mayo; I haven't tried that yet, but it sounds good to me! I like to use it in dressing for spinach salad- warm bacon grease, a little apple cider vinegar, & some good mustard. Pouring it over veggies & roasting is great too!

I've read you should strain the meaty bits to keep from going rancid, but I tend to use it up pretty quickly, so I don't bother with it.

I've always worried a little about the omega-6 in pork fat. It turns out it isn't all that bad. 1 oz. of bacon grease (~2 TBSP) has about 2.5 grams of omega-6. Not great, but not nearly as bad as I would have thought. I think that is about the same amount as in half an avocado and less than the amount in an ounce of almonds? http://nutritiondata.self.com/facts/pork-products/7358/2

im in love with any vegetable sauteed or roasted in bacon fat. especially broccoli rabe, kale, asparagus and brussels sprouts. after i make bacon, i just pour the fat into a mason jar, leave it on the counter until it cools a bit, then stick it in the fridge. no clue how long it will be good for since i use it up pretty quickly.

Eggs fried in bacon fat FTW!

I store mine in an old peanut butter jar in the fridge, but I don't know that it needs to be refrigerated.

If I don't leave it the pan to cook the next meal in, I just pour it into a heatproof custard cup and leave it out on the counter--I go through it pretty quick. This doesn't work if you have bacon fat-loving cats though. I'm pretty casual about the whole germ thing, but tongue prints in the bacon fat is a big turnoff. Mice like it too, so if your cats don't keep the rodent population under control, definitely refrigerate.

i've started cooking everything in it. adds more flavor to whatever i cook it with but it's not a "bacon" flavor, more like it brings out the flavor of whatever i'm cooking more. lately i've been even preferring it more than the coconut oil.

Mine is in a glass jar with a tightly sealed lid, I actually leave it out on the counter. I don't store it in the fridge. That honestly never occurred to me.

I cook my veggies in it, my current favorite is a zucchini or squash cut in circles and just pan fried until golden brown. I also love to cook my eggs in it. I haven't started cooking my meat in it yet, mostly because I don't think my husband would get it. He likes his meat broiled most of the time. When I cook just for myself though, I always use the bacon fat.

I do store my bacon grease in the fridge, but only because I'm a bit paranoid. If I fill up a whole tub (rare, since I use it often), I stick the full one in the freezer and start a new one in the fridge. Supposedly it's shelf stable, though, for at least a few months.

I make my bacon in a cast iron skillet, and often I'll pour off the excess grease into a container, but not clean out the skillet. What's left is awesome for searing steaks and pork chops.

Eggs, stir fries, add a little to tallow for home made vegetable chips, smear on fish before BBQing

I find leftover bacon grease particularly useful for searing all sides of my beef roasts. It melts super-fast in the pan, and creates a nice dark golden color on the surface of the beef.

I love to use it as a salad dressing, straight out of the pan. Otherwise, I keep it in a jar in the fridge.

Best uses: sauteeing spinach, kale, or other fun veggies. A MUST for liver and onions, although my mom always smothered liver with bacon strips anyway.

If you strain it to get the burnt flakes out, try it slightly warmed, with a little lemon juice, on baby spinach, and (non-paleo) feta cheese and tiny grape tomatoes.

ALWAYS store it in a jar, closed lid in the fridge, and use it in a week or a few days. It will go rancid.

it's the start of new england clam chowder in my book

Fry....well, everything in it.

When I have bacon grease, I cook pretty much everything in it! Veggies, meats, eggs...pretty much whatever I'm cooking on the stove gets a little bacon grease. My fave so far is kale sauteed with garlic and onion, finished with a splash of apple cider vinegar. Yum!

I think I might try this today, but sub bacon grease and sweet potatoes for EVOO and russet...and maybe even crumbled bacon for the parmesan(!); I can't imagine it won't be amazing! http://www.foodnetwork.com/recipes/anne-burrell/pommes-chef-anne-recipe2/index.html

I get my bacon from my local supermarket but not packaged, raw cuts! I'm guessing that's way better than any ingredient filled packaged nitrate bacon, yea? I cut some pieces up and put it in a pan and into the oven with some coconut oil and a sprinkle of sea salt. I believe it was the coconut oil that burned but the bacon itself gave off ton of fat, should i save that even if there are some burnt spots on the pan (possibly from the coconut oil) I just don't want to consume possibly oxidized fat or oil.

As for recipes, I posted a recipe for a soup, that uses veggies sautéed in bacon fat as a base: http://paleohacks.com/questions/10693/whats-your-favorite-bacon-hack/10725#10725

Bacon adds some flavor to a Mexican-style seafood soup my mother makes that I have adapted to be paleo-esque. Cabbage, carrot, zucchini, onion, jalapeno (I leave the veins and seeds in for the kick), a bit of garlic, celery, and tomato are chopped and sauteed in bacon fat.

You then add the bacon fat sauteed veggies to a stock pot of chicken broth (or beef or pork) add oregano, pepper, and a can of a spicy tomato sauce available in California called Pato Sauce. Allow to simmer. Add shrimp, fish, other shellfish and cook briefly.

A spicy seafood soup, that bacon fat brings together. Serve with wedges of lime.

For more Paleo hacks: http://paleohacks.com/questions/10693/whats-your-favorite-bacon-hack#ixzz1CAJ48CfL

Not exactly Paleo but stove top popcorn made with bacon fat is delicious.