Substituting with Bacon and Bacon Fat in a Recipe

Jonathan Campbell
  • Substituting with Bacon and Bacon Fat in a Recipe Jonathan Campbell

    I've been thinking about throwing cooked bacon into various recipes like candy and bread. Are there any general guidelines for adjusting the recipes for handling this addition? For example, should I lessen the amount of fat or salt to adjust for the same coming from the bacon?

    On the same note, what fats can I substitute bacon fat for? I know it is a liquid when heated up but solid in the fridge. Does it work in place of butter, oil, etc?

    • Bacon fat is a liquid and salty, adjust both in your recipes (unless you want moist or salty)
    • Baking is pickier about fat ratios (so swap other fats out), and cooking is less picky (more fat is usually just tastier)
    • Bacon fat does solidify at room temperature, but in small quantities can be used to replace any oil (I often use it to sweat onions)
    • You can use the creamier texture of bacon fat in soups and sauces for a super mouth feel

  • In terms of chemistry, I don't think there is much special about bacon grease as opposed to any other animal-derived fat product (melted fatback, lard, whatever). It's purely about that salty smoky taste.

    Not much that has that flavor except bacon, but the flavor itself isn't critical (though it is damn tasty). I'd just accent some other flavor in the dish, and add more salt than the recipe calls for. Won't be the same, but it shouldn't be too bad either.

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substitutions fats bacon
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