Garlic Confit:

• 1 head of garlic, separated and peeled
• 1 sprig thyme
• 4 oz bacon grease (I used Iberico bacon, the grease is phenomenal)

Combine all into a non-reactive, heavy sauté pan. Cook on medium until garlic is browned. Pour contents into a sanitized mason jar and chill- IN THE REFRIGERATOR, UNCOVERED, until 41°

*Garlic can cause botulism if not cooled and treated correctly. Use correct sanitization, storing, and cooling methods.

This will keep for up to two months.