For a non diet reason. It's frugal. Instead of tossing that bacon grease, save it. Clarifying the fat helps to keep it longer. It helps save a bit of money. The first time I started to do this, was when we were on a extremely tight budget and I had to save money everywhere. It worked great. When we ran out of margarine (we were buying cheap, not healthy at the time), the clarified the fat, and it worked just as well.
For a diet reason: It will give you another fat to use in your cooking. Butter and olive oil is fine. But what if you want a smokier flavor; clarified bacon fat would be a great addition.
I am copying the directions from this website: Vintage Cookbook Trials
The full post is here: Bonus at the original post; how to render fat.
To clarify dripping (or other fat)Melt the fat and strain into a large bowl. Then pour over double the quantity of boiling water. Stir well and leave till cold and set. Remove the cake of fat from the top of the water, scrape off any sediment from the bottom of the cake, then melt the fat and pour into a clean basin.
Easy huh?
When I did this, I kept the fat from the same sources together. Beef with beef. Pork, bacon, and ham together. I suppose you could mix chicken and turkey, but I wouldn't.
If you don't have enough dripping to clarify. Save them in them refrigerator, for about a week, then clarify.
Just don't do what some instructions on the web tell you to do; cook a pound of bacon, then clarify the fat. Basically, some instructions make you waste food. The point is not to waste food.
Need an idea on how to use the clarified fat: Savoury Spreads More To Life Than Butter
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