We've said if before and we'll say it again: bacon makes everything better.
with rendered bacon fat adds interest and depth, and bacon fat popovers will change your life. Be sure to use thick-cut bacon for baking, since it will render easily, but won’t disappear into baked goods.
Nowhere is bacon a bigger gift to baking than in pie making. Pies can often slide into cloyingly sweet territory, and the ability to get some salt and smoke into them helps to balance the sugar and keep the palate awake. You can swap out some of the fat in your favorite crust recipe with a tablespoon or two of bacon fat. Just leave out any added salt.
Crisp sticks of Wright Brand bacon mixed in with your nuts makes your next pecan pie something blue-ribbon worthy, and an apple pie never met a bacon-infused crust it didn’t love. Sweet potato and pumpkin both can get a boost from a bacon fat crust and a bacon bourbon praline topping. And you’ll be astounded how it can take any flavor of chess pie out of the realm of sweet-on-sweet to a place of nuance.
As much as you love bacon at breakfast, bacon in your baking is going to be your new favorite thing. Next time you are putting a pan in the oven, be sure to add some extra slices, once cooked, bacon can be chopped and stored in a zip-top bag in your freezer for up to three months for when baking inspiration hits, and don’t forget to save the fat for all sorts of cooking alchemy.
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