AI
Thursday, July 20, 2023 11:13:27 AM
I just use a small strainer if I'm cooking bacon in small batches. A small torch is used to warm it and allow it at strain.
When I was cooking 20 pounds at a time, I'd drain the fat into a pot, keep it warm and let it settle.
It was easy to pour off the good fat. The dirty grease would be kept for charcoal grilling.
When I was cooking 20 pounds at a time, I'd drain the fat into a pot, keep it warm and let it settle.
It was easy to pour off the good fat. The dirty grease would be kept for charcoal grilling.
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