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Regarding bacon fat reserves, you do NOT need to strain it before use, but you can. the small particles of meat that will end up in the bacon fat sink to the bottom, and are therefore in an anaerobic environment and will not spoil. In fact, there are countries that preserve meat by completetly covering it in fat without refridgeration, and the only thing that may happen is some fermentation. In the case of bacon, it's so salty, that fermentation wont occur anyway.
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