Though my instructions are intended for use in chicken treats, I have included a little information about using bacon or the fat in your own diet and links to help you discern if bacon is an option for you.
We see lots of recipes for Bacon laden meals, steaks and chicken wrapped in bacon, Vegetables like asparagus wrapped in bacon, bacon snacks, appetizers and even bacon added to cookies, cupcakes, and ice cream. Even on our website you will find several recipes where some bacon is used as appetizers or added to American Cowboy Beans* and added to some of my soup* recipes. I think one of my all time favorites ways to use bacon fat is in the dressing used for my Creamed Cabbage.
For those on restricted diets, there are healthier options in the bacon category, such as a center cut thick sliced bacon, or even turkey bacon for the reduced fat options. Sodium will still be high unless you select a sodium free bacon. According to WebMD, you can still enjoy bacon in moderation and it's relatively low in calories compared to Sausage or Ham as a breakfast option. 3 slices of bacon equal approximately 140 calories. Of which more than 1/2 is saturated fat calories. I'm not sure that baking the bacon reduces a significant amount of the fat, but it is a healthier way of cooking compared to frying the bacon, as most of the fat will drop into the pan below if you are using a broiler pan. A slice of bacon chopped to top a salad, or add to a BLT, won't crash your diet unless you are completely restricted from fats and sodium and have to watch your cholesterol. Turkey bacon can be substituted, however it's higher in calorie than pork bacon. Nutritionists do provide information and recipes for the amount of bacon and related fats and sodium for dietary restrictions and those are the recipes you should refer to so you can still enjoy the bacon without the guilt or without ruining your complete diet.
How to Render Bacon Fat
Bacon (cooked and drained)
Reserve the Bacon Fat from cooked bacon
Mason Jar (with cap and lid)
Jar Funnel (optional but recommended)
Cheese Cloth (or coffee filter) (4-6 inches square, doubled)
If the fat has cooled, which looks very creamy, but most of the bacon particles fall to the bottom of the pan. Reheat the fat, and pour through cheese cloth into clean mason jars. If the fat hasn't cooled, just pour into the mason jar through the cheese cloth. You may need to repeat a time or two if the bacon particles are still showing in your jar. Wipe the rim of the jar and top with the lid. I usually leave the doubled cheese cloth on the jar and cap off the jar as I have the bacon grease, so the cheese cloth is reused over and over again without waste.
Note: When I am making chicken treats, I simply add a tablespoon or two into the mixture in winter to help boost the proteins and fats that are beneficial to help chickens stay warm. You don't have to strain the bacon fat if you choose not to, but it looks much nicer when you do. Refer to my Healthy Chicken Griddle Cakes for a recipe using the bacon fat. http://justfowlingaround.weebly.com/chicken-coop-chatter-blog/chicken-griddle-cakeswinter-protein-boost
Note: You can use the bacon fat in your own cooking if you do not have dietary restrictions, but as with all things use in moderation. A teaspoon or two of the fat is usually enough to enhance stir fry or to add to corn bread batter or gravy. For further information on bacon, refer to the WebMD link that even includes some recipes developed by a certified dietician. The information is worthy of reading if you are a bacon lover.
http://www.webmd.com/food-recipes/features/can-bacon-be-part-of-a-healthy-diet#7 and though another article on Bacon may be a bit biased, however, it does have legitimate points about the consumption of bacon and the use of the bacon fats, so it is worth reading. https://bacontoday.com/top-10-reasons-bacon-is-actually-healthy-for-you/
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