How to keep bacon grease from going rancid at cool room temperature?
I’ve been reading conflicting opinions on various sites on how to store bacon grease for long-term storage and use as a flavoring agent–because bacon makes EVERYTHING better! 
I’ve been straining it through either paper towel or a coffee filter and storing it in a half-pint mason jar with the lid on tight, then when each jar is full, I’d been moving it from the refrigerator to my cool (55-60 degrees) basement storage area. Some people I’ve talked to online say that if the meat particles are strained out that the grease won’t go rancid at room temperature, others say that the grease will go rancid if it’s not room temperature, and still others are saying that what makes the grease go rancid isn’t the temperature it’s kept at, but rather that it’s the exposure to air that makes it go rancid. So I guess my question is, as long as I’m straining the grease to remove meat particles and keeping the lid on the jar until I’m ready to use the grease, will it be OK and not turn rancid at room temperature?
knsr50, I’m not living on bacon grease–just wanting to save the grease as a flavoring agent for certain dishes. My cholesterol is under 200 and I take fish oil capsules three times a day anyway.
Can any of you give me any links or specific sources of information for your answers?
Chef Alex, I’m keeping the grease in half-pint mason jars.