Rendering Fat from Bacon Ends

Bacon render is pretty much the best thing ever. Everyone knows this. So if you haven’t stumbled on the miracle that is cooking everything with it, color me surprised. Not only does cooking with bacon fat fulfill the “two thumbs” rule of fat with meals for Whole30, the smoky, slightly salty, piggy (in the best way possible) flavor makes everything better. Rather than buying bacon ends from a butcher or organic farm – which is a good idea also – I will show you how to do it yourself and save a buttload of money. Plus, at the end of the process you have crispy pork cracklins you can snack on all day. May I also humbly suggest trying your hand at my Peppered Baconnaise once you have all that rendered fat? Shoutouts again to Prather Ranch Meat Company for their amazing packs of compliant bacon ends, 3lbs for $10!

Yield: 2 About 2 cups bacon render

Time: 15 minutes prep, 30 minutes cook



3 lbs uncured, high-quality and –fat bacon ends


Slice the pure fat from the bacon meat. Make sure to leave enough fat with the meat to have it be well-marbled and delicious when cooked on its own.

Slice the meat to sizes of your liking and freeze until ready to use.

Slice the fat into small, flat pieces to expose as much surface area to heat as possible. In a large skillet/saucepan, heat all the fat on medium-low, stirring occasionally. I recommend covering the pan so you don’t have to deep clean your range or soothe greaseburned skin later.

When the fat pieces turn golden brown and are no longer giving up copious amounts of render, turn off heat and remove with a slotted spoon to a paper towel-covered plate to cool and munch on later.

Remove liquid fat from heat and allow to cool before storing in the container of your choice. I hear good things about glass jars.




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