Here’s your takeaway, written in grease on my heart: Strain it, seal it, and date it. Write the date on the jar with a Sharpie. You think you’ll remember when you made it, but you won’t. You’ll be staring at the jar in six months, wondering if it’s from the same batch as your last relationship.
If you keep it in the fridge, you’re safe for a year. On the counter, six months. In the freezer, basically forever—or until the zombie apocalypse, whichever comes first. And when in doubt, smell before you eat.
Now go forth, fry some hash browns in that oily treasure, and remember: bacon grease is not a condiment—it’s a lifestyle. And you, my friend, are living it.
