I've been thinking about throwing cooked bacon into various recipes like candy and bread. Are there any general guidelines for adjusting the recipes for handling this addition? For example, should I lessen the amount of fat or salt to adjust for the same coming from the bacon?
On the same note, what fats can I substitute bacon fat for? I know it is a liquid when heated up but solid in the fridge. Does it work in place of butter, oil, etc?