Substituting with Bacon and Bacon Fat in a Recipe
Bacon fat is a liquid and salty, adjust both in your recipes (unless you want moist or salty)
Baking is pickier about fat ratios (so swap other fats out), and cooking is less picky (more fat is usually just tastier)
Bacon fat does solidify at room temperature, but in small quantities can be used to replace any oil (I often use it to sweat onions)
You can use the creamier texture of bacon fat in soups and sauces for a super mouth feel