You know, last week’s recipe was light, tangy, crisp & springy. This one is definitely not. You probably read this title & thought “Seriously?” Well, yes, actually. It’s 100% serious. Quite serious.
When is bacon fat something to be taken lightly? Never.
If you’re like me, you save your bacon fat. Every time I make bacon, I save the fat in a jar & when it’s cool… I pop that baby in the fridge & save it for later. It has so many possibilities! Add it to a skillet or pan before making cornbread, make pancakes in it, make candles with it, pop some popcorn in it, make grilled cheese in it, etc. It’s a magical substance that imparts a bacon-y flavor & scent into whatever you use it for. Of course, if you bake your bacon in the oven (or microwave it *cringe*) you won’t get as much of this magic, so if you’re looking for a lot of fat then just do it the old school way: in a skillet on your stovetop!
And NO TURKEY BACON. None of that fake stuff. You need real bacon. I know that seems self-explanatory but you never know.
I know I said they weren’t light, but they’re not obscenely heavy either.