stupid bacon question
We don't eat much of it, but I have an opened pack that's been in the fridge, sealed in a ziplock, for two weeks now. With all the salt and curing, it should be fine, right?
I am pretty sure that you must consume an opened pack within a few days. If you open it up, it may be a slimy and off-smelling.
Everything I have read, it lasts only 5-7 days after opening.
We don't eat it often, so I freeze mine, if I don't use it all at once.
When in doubt, throw it out.
Freezing is the way to go. I don't each much of it, so when I get a pound, what I don't use the first time, I double wrap in portions I think I'll need -- e.g., 4 pieces, date and label. Now I do the same w/ pancetta and prosciutto once I open the package.
I'd smell and touch it. If slimy I'd toss it (though on occasion I've just washed off a solid chunk of cured meat). If dry to the touch, and no bad small, I'd use it. Dry cured bacon lasts a long time, even without frigeration, since curing was a means preserving meat. Your bacon is probably wet cured, so won't last long outside the fridge.
You could go ahead and cook it now, even if you aren't going to use it right away. The cooked bacon could be frozen and used bit by bit as you need it.