Bacon Grease Conversion

Hi guys,

I'm wondering if you could offer any advice on the following.

I'm wanting to convert pure strained bacon grease into a solid by mixing with malto-d and then wanting to use that as a bacon base that I can add spices to and create my own bacon seasonings.

Storage is the concern because I am trying to create something that doesn't require refrigeration. So would any one know if turning the fat into powder like this change the structure of the grease at all, making it not so volatile and prone to going rancid without refrigeration or is this a loosing cause. Fat is just plain fat and no matter dry or wet, same storage problems are going to exist?

Any feedback gratefully appreciated.

Cheers

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brian_martin2001

http://www.amazingfoodmadeeasy.com/info/modernist-recipes/more/bacon-powder

This might help, but it's looking like it still needs refrigeration. It doesn't change the structure of the fat. If it changed the structure of the fat, it would no longer be fat.

Marc_296056

Thanks Brian, maybe wishful thinking on my behalf, but worth asking anyway

brian_martin2001

Always! You could still make it, it would just need to be refrigerated.

Marc_296056

Yeah, I do actually make quite a lot of it now and all my friends love it and are always on me to make batches for them to take home. Of course I'm telling them to keep it refrigerated to be completely safe, but that got me wondering if it really needed to be refrigerated or if the converting the fat to a solid maybe changed it to the point where it might be shelf stable out of the fridge, at least for a certain amount of time.