On Fri, 25 May 2012 21:04:22 -0700, "Julie Bove"
> wrote:

>
>"Cheryl" > wrote in message
s.com...
>> On 5/21/2012 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.
>>>
>>>
>> If your just talking about fat from cooking ground beef I put it in a jar
>> and keep it in the fridge until the jar is full then throw it out. I keep
>> jars from pickles, other prepackaged jarred foods just for this. Sometimes
>> I use plastic containers from spread cheese or sour cream but you have to
>> let the fat cool first before either method.
>>
>> If you're talking about fat from beef when you roast something, I use the
>> fat to make gravy. If it is a lot of fat, I make a lot of gravy and
>> freeze it to serve with beef roasts or meatloaf that doesn't produce
>> enough fat to make a good gravy.
>>
>> If you're talking about cutting fat off of meat before cooking, like
>> chicken or pork, I put it in alum foil and refrigerate it until I take out
>> the trash then I put it in the trash bag.
>
>Thanks! I guess I should keep a glass jar. I just so rarely get them. I
>do buy olives and pickles but it takes us a long time to eat them.

It's best not to mess with glass, too much chance for accidental
breakage, for storing fat use empty cans... I use coffee cans, they
even have a plastic lid. I keep the coffee cans frozen, in winter the
fat feeds birds.