Clarified Bacon Fat Recipe | Hermann Wurst Haus

Step 1

Strain rendered bacon fat through a fine mesh strainer into a small saucepan. Add one cup of water and bring to a boil over high heat. Reduce heat to medium and gently boil for 1-2 minutes. Transfer to a heat-proof container and and add the remaining cup of cold water. Refrigerate for 5 hours or so until the fat has solidified. (You could also freeze it for 2 hours to speed up the process.) The mixture will separate into a layer of clarified fat and a layer of water mixed with impurities. Remove the solidified fat and discard the water. Place the clarified bacon fat in a container and store in the refrigerator for up to one month, or in the freezer for up to 6 months. Use this flavorful bacon fat to fry eggs, saute’ greens, cook vegetables, toss in pasta, fry chicken or anything else you need a little fat and flavor.

Step 2

Strain rendered bacon fat through a fine mesh strainer into a small saucepan. Add one cup of water and bring to a boil over high heat. Reduce heat to medium and gently boil for 1-2 minutes. Transfer to a heat-proof container and and add the remaining cup of cold water. Refrigerate for 5 hours or so until the fat has solidified. (You could also freeze it for 2 hours to speed up the process.) The mixture will separate into a layer of clarified fat and a layer of water mixed with impurities. Remove the solidified fat and discard the water. Place the clarified bacon fat in a container and store in the refrigerator for up to one month, or in the freezer for up to 6 months.

Step 3

Use this flavorful bacon fat to fry eggs, saute’ greens, cook vegetables, toss in pasta, fry chicken or anything else you need a little fat and flavor.