We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Here's all you need to know about how bacon is made. Real chefs make their own. Some folks save their bacon grease in the freezer, to cooks greens in. I should start doing that. Greens without grease are rabbit food.
Mmmm. Bacon. Had bacon wrapped shrimp (15 count!) stuffed with jalapeno and herb cheese, marinated/brushed with with Old Bay seasonings, olive oil, and garlic, done on the outside grill. Twice this week! A great Atkins dinner if you're going that route. Otherwise just a marvelous meal. A glass of wine and a movie and life is good......
I keep my bacon grease to cook practically everything in. Try it in your cornbread or biscuits in place of whatever oil use. You'll never go back. I'm not sure why anybody keeps it in the freezer, though. My grandmother always kept it at room temperature, and she never poisoned anybody. I keep it in the refrigerator, just to keep my mom happy, but the stuff doesn't go rancid very quickly at all if you keep it in any cool, dry place.