thanks!

Thanks

I busted out laughing when I saw your posting - last night I spent "forever" cooking seven pounds of bacon for freezing (for us) and for a cookout this weekend. I had so lovingly tended the bacon, getting perfect doneness, crispness and all that, and I was sooooo excited to have such a fabulous supply of bacon fat to use here-n-there over the next several months....

... until my husband caught our 100-pound dog polishing the bowl of cooled bacon grease with his tongue ... He probably learned his lesson with an upset tummy, but the boy does love his bacon ...

Oh, well - now I'll just have to buy more bacon for your recipes link and start over ...!

I put mine on parchment paper so it doesn't stick.
This method was a lifesaver when everyone was home.

that is a good tip for using the parchment paper, thanks

Thanks