Grease Saving

I have a grease container and I have been putting excess bacon grease in the can. Tomorrow, I am browning some ground beef and will have excess grease (to keep my heart doctor happy). Can I put this grease in the same container?

I wouldn't. Bacon grease gives a good flavor when you re-use it, but "assorted grease" wouldn't be likely to enhance your cooking. Our beef is lean, there is never enough hrease to drain off anyway. When I used to have greasy store bought burger, I would drain the grease into a bowl of bird seed until it filled up and became suet cake for the birds.

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It is still best to be honest and truthful; to make the most of what we have; to be happy with the simple pleasures and to be cheerful and have courage when things go wrong.
Laura Ingalls Wilder

I save bacon grease but nothing else. I save it in Grandmas old grease container, it has a strainer in it and a lid. We don't eat a lot of bacon but we have enough grease for everything we need it for. We use butter mostly, Just like the flavor of bacon grease in certain things. I use an old jar for other grease because they don't recycle glass here and they have a lid, otherwise I would use a tin can....James

Chicken and duck fat has it's good points, too. Especially for frying potatoes.

I only keep my bacon drippings and use it in my vegetables. I just let cool, pour in a jar and take out a spoon full to add when cooking. Don't think ground beef drippings would be tasty - at least not for this southern girl

I remember my grampa making bacon grease sandwiches for lunch. He'd dip a knife into gramma's bacon fat jar, smear it on a slice of bread, fold it in half and head back out to the barn. Thanks for jogging that memory

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Charleen in Western NY www.harperhillfarm.com

A bite of butter greases your track. ~ Gramma Sarah

My dad said that modern bacon grease just wasn't the same for cooking as the stuff when he was little -- new stuff was nasty tasting. I wonder if his taster changed, or was it the way bacon was made?

Can't ask him now . . .