|By Chefacec (Chefacec) on Thursday, September 18, 2003 - 02:44 pm: Edit|
Greetings from the Olympic Peninsula. I am looking for a quicker way to clarify bacon drippings for a salad dressing. Any ideas? Thanks in advance
|By Ironhead (Ironhead) on Thursday, September 18, 2003 - 03:26 pm: Edit|
Run 'em through a coffee filter or a paper filter cone for fryers. I usually put diced bacon back into my bacon dressings so I generally don't worry that much about clarifying the drippings. Call me unsophisticated, I guess....
|By Peachcreek (Peachcreek) on Tuesday, September 23, 2003 - 01:08 pm: Edit|
I usually render my bacon fat, strain off the big stuff, let the fat settle till it starts to turn opaque, then heat it back up slowly and strain it through a strainer lined with a cloth napkin. Just letting the bacon fat rest seems to let most of the particles fall to the bottom where, if you are careful, they will stay when you strain it through the napkin. Good luck.
|By Jonesg (Jonesg) on Sunday, April 18, 2004 - 01:22 pm: Edit|
Back when I was a butchers apprentice we called it lard.
We heated a load up in a huge pot , skimmed the chaff off and ran it thru doubled cheesecloth into paper cups things.
All the chaff was later used to make "savory duck" which is about the exact same flavor as similar items I've tasted here in the US, the big pork sausage sold in plastic sleeves at the sprmkt.(jones's?)