So a while ago my wife read a blog post or something about keeping your bacon fat as part of a SHTF/survival strategy. I think it was last year that we started keeping it. We would cook our bacon, often in a baking tray in the oven, then pour the fat through some cheese cloth in to a mason jar then close that off and let it solidify. I had just used some of it a few weeks ago and I didn't die. I am curious if anyone else on here has done the same and how long you have kept it for. The post she had read I believe had stated it has pretty much an indefinite shelf life but I was poking around a few internet searches and I think the longest I saw they recommend holding on to it was about 9 months. Before I used it I did give it a whiff and nothing came off as particularly concerning before I used it. I would think with the curing process most bacon goes through that it would have a pretty long shelf life once it's cooked down.