I keep jars of rendered fat on hand all the time. I always have some bacon & chicken fats and sometimes have some pork & duck fats. I render the fat from its protein, strain until clean then store in canning jars. I use the fat whenever I want to add a little flavor to sautes & to make gravy & sauces. Just as my mother and grandmother before me, I have done this for years without issue.
A friend who told me her mother kept bacon fat in a coffee can under the sink (where the windex goes!!) but I refrigerate mine. Another friend told me her grandmother would confit big batches of chicken and keep it in a crocks in a second frig they had in the garage. She said they would still be eating it months later. While I don't store food this way I understand the principle of using confit to preserve foods.
Recently a chef told me I shouldn't be storing any fat longer than a month. I am sure I've used fat older than that but I don't really track it.
My questions: Does anyone else toss caution to the wind and keep rendered fat sans expiration date on hand for cooking? Have you any concerns? How long does rendered fat last? Does any one fat last longer than another?
Thanks for your thoughts!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)