Heat a large skillet on medium-low heat. Lay out several strips of raw bacon. Let the strips cook for 10 or 15 minutes, turning them occasionally.
When the bacon strips are nicely browned and crispy, use tongs or a fork to lift them out of the pan and place them on paper towels on a plate.
Pour the remaining fat in the pan into a jar, and put the jar into your refrigerator. The bacon grease will solidify to a slightly off-color white. When you cook bacon again, pull out the jar and add more of the excess fat to it.
If you want, you can strain out the solid bacon bits before pouring the fat into a jar. I find that these bits have plenty of flavor, so I don't bother to strain them.
