My granny made bacon in the morning, and afterwards always poured the
drippins it into a Folger's coffee can which was permanently there by
the stove. I assume she got her a daub of that when making gravy, if
needed, or put it into some beans when cooking or some damn thing.

But frankly I don't know what the hell she did with it. Does this make
sense for the gravy production approach?
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll