My grandma told me its a good idea to save the bacon drippings in a sealable container to cook with later. I remember when I used to watch her cook with it, it was always solid. I have started saving the fat from my bacon, only the bottom of the can is the only part that ever congeals. The top always seems sort of semi-liquid. Is that ok? When cooking with it, what part should I use and what is the difference between solid and merely viscous bacon fat?
Is bacon fat supposed to congeal at room temperature
baconfats
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Best Answer
To answer what I think is the question (you put all of the grease into a container and there's a residue at the top), bacon drippings are not 100% fat. There are also solid pieces of bacon in there and other "impurities" from the curing process.
When rendering bacon fat, you should line the container with a paper towel first (or cheesecloth if you have it). Pour the bacon drippings onto the paper towel and the fat will drain out the bottom; the solids will be left behind and you can dispose of them. You'll be left with (mostly) pure fat.
The rendered fat will most definitely congeal; the vessel, once cooled, should contain only a solid, off-white substance.