On May 21, 8:27*pm, "Julie Bove" > wrote:
> What do you do with it?
>
> When I was a kid, my mom had a old jar that she used for it. *Usually a
> Marshmallow Crème jar. *When it was full she would throw it out. *She was
> never one to use bacon fat for anything. *Oddly enough she would cook the
> meat to death, drain and blot all of the fat off and then add fat back in,
> in for form of margarine. *No telling how she got that idea. *I don't do
> that. *But I also don't like fatty meat.
>
> And these days I seem to be getting fatty meat! *I did look at Costco and
> they seem to only sell one kind of organic and it is fattier than I would
> want for most things. *So I bought about a 5 pound package of their ground
> meat. *Again they have only one kind and again it seems fattier than it used
> to be. *I can't say for sure what percentage it used to be but I have bought
> it before and I don't remember all the fat in it. *I cooked the whole
> package last night and filled a 14 oz. green bean can with all of the fat
> that came from it! *I don't have any empty jars except for canning jars and
> I don't want to waste one of those!
>
> I let the fat cool overnight and set up. *Then I put the can in a used
> zippered plastic bag and then in another used zippered plastic bag for good
> measure. *I will throw it out.
>
> Looks like I am going to have to go back to buying the very expensive
> organic beef at Central Market. *It is very lean.

Take some goose or duck fat and spread it on rye bread. Enjoy!
I've never had it personally, but this is what my Hungarian ancestors
would chow down on once in a while.