If you’re anything like me, you love bacon. So much in fact, you have saved memories of each bacon accompanied breakfast in your fridge in the form of bacon fat. Over time the leftover fat accumulates faster than you can reasonably use it. And that’s where the bacon fat candle comes into play. You could technically, even pour this candle over roasted veggies for a little bacon flavor, because I know that thought crossed your mind already 🙂 Or it might make an unexpected smelling gift for the right person!
Ingredients:
-Leftover bacon fat
-Glass jar of any kind or like this– aff link
-Candle wick (like this– aff link)
Process:
1) Melt bacon fat till liquid. I recommend just throwing a glass jar of it into a warm oven for about 5-10 minutes.
2) Put the wick in the jar.
3) Poor bacon fat over the wick.
4) Cut the wick to size.
5) Enjoy the smell of bacon whenever you want it.
PIN IT:
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The bacon fat I have kept has lots of brown matter in it. Your candle is nice and pure white. How can I turn my mucky bacon fat into that?
I would recommend straining the fat, or buying a higher quality bacon.
I get mine at a local farmer’s market and bake in the oven on a cookie sheet at 375 to let it slowly render.
Hope that helps!
Abundantly,
Catherine
try straining thru a paper coffee filter a few times 🙂
Pour it from one container to another through a coffee filter
Put your stored up bacon grease in a pot on the stove and turn it on medium heat until it all melts. Turn it off and let is sit all day. Then dip the top off after everything else has settled. Mine is pretty and white when I give it to friends.
So turkey fat would work, as would any other left over fat, right?
Will the candle go rancid if not used right away? I store my bacon fat in the refrigerator.
As long as all the meat particles are removed from your fat, it can be stored at room temperature for as long as you need it.
You can try “washing” your bacon fat like this. Put all the fat into a large pot along with an equal amount of water.
Put it on the stove and boil it for a few minutes. Then let it cool and refrigerate, or put outside in cold weather, until fat solidifies. Lift off the solid fat and discard the water. Fat should be clean and white. I used to wash my oil this way after fonduing back in the ’70s.
why waste the fat this way when you can burn wax? Why not eat it bacon fat with the bacon?