When you render bacon, you in essence cook it down until its gummy white fat melts into grease (fat). You can use this in cooking and baking; you only need a teaspoon or so to add flavor to a recipe. Count it as a liquid fat.
This is a different technique from Crisp Bacon, such as in the Parmesan, Bacon and Walnut Topped Whole Wheat Focaccia Bread Recipe.
HOW TO TIPS:
1. Start with either pre-sliced strips or slab bacon;
2. Place the slices or pieces into a heavy bottomed ungreased pot or saute pan that's large enough to fit them in a single layer;
3. Keep the heat on low to medium-low, only lowering it if the fat starts popping or the pieces start browning too quickly.
Cook undisturbed in the pan, and then stir (or flip if you've kept your bacon in strips) to give the white, fat parts time to brown;
4. When most of the fat has melted away, and what meat is left behind is crispy and browned, use a slotted spoon to remove the meaty bits and place them on a rack or some paper towels to absorb remaining grease.
5. Once the fat is rendered, you can optionally drain it through a fine sieve to rid it of any leftover brown bits or use as is; the cooking and baking possibilities are endless.
6. Pour the excess bacon fat into a jar, and place in your refrigerator. The bacon grease will solidify to a slightly off-color white. When you cook bacon again, you can add more of the excess fat to it.
