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

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

Fry....well, everything in it.

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

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.

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

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

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.

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.

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

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 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 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 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.

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

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'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.

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.