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Bacon Fat from Noncompliant Bacon?


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We save our bacon fat, and have done so since long before we started the Whole30.  After frying or baking the bacon, I strain the fat through several layers of cheesecloth which leaves just the pure, pale fat. 


All of the bacon fat we have on hand was rendered from noncompliant bacon, however.  Is it okay to use this delicious fat when preparing our Whole30 meals?  I can't imagine that there is any measureable amount of sugar in the fat, but I wanted to check just to be sure.  Any assistance you can offer is greatly appreciated.

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