Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper.
In a medium bowl, squeeze the juice from the grated?ginger and compost or discard fibers. Add the butter, bacon grease, brown sugar, egg and molasses and stir until well blended.
In a separate bowl, whisk together the flour, soda, salt, cinnamon, ginger and cloves. Mix the dry ingredients into the butter mixture and stir until well blended. Sprinkle with the chopped crystallized ginger and mix well. Refrigerate, covered, for 1 hour.
Roll in balls using a dining teaspoon. Roll in crystal sugar or granulated sugar and arrange on the prepared cookie sheet about 2 inches apart.
Bake until just starting to brown around the edges, about 10 to 12 minutes. Cool on a wire rack. Store cookies in a covered container in the refrigerator. They taste best if they're eaten within 5 days. Makes about 3 dozen.