Sous vide

[T.G]

Originally Posted by stearns

I gotta go pick up some bacon this weekend to render the fat out to save (and I suppose eat the bacon, if I must). The plan is to fill the ice tray, put it in the freezer to solidify then transfer to a freezer bag so I always have it on hand. Anybody else try something like this? I don't see why it wouldn't work, but I guess I'll find out.

How about just a mason jar of bacon grease in the refrigerator? Add and subtract as you go.

If you can find face bacon, that will yield far more renerdable fat (it's virtually all fat really).

Also, there is a recipe for SV bacon that I tried and commented on here
http://www.cigarasylum.com/vb/showth...on#post2113305

I honestly was hesitant to try it, "Why bother?" was my thought. Results were outstanding. Doesn't render much fat though. The juice in the bag is actually more meat juice than fat and the frying time is so short that very little melts.