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stupid bacon question

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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?

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  1. 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.

    1. 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.

      1. 7 days according to the following website for bacon and sausage storage

        http://www.dupagehealth.org/safefood/...

        1. 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.

          1. 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.

            paulj

            1 Reply
            1. re: paulj

              Agree. I follow my nose when it comes to sussing out what's good and what's bad. I don't even look at dates. And here I am still alive :)

            2. After two weeks, you probably should throw it out.

              For future reference, I too love bacon but there is no way I can eat a whole package in the time before it spoils so when I buy it, as soon as I open it, I portion out the bacon and freeze what I'm not going to use immediately in 3-4 slice (or whatever number of slices you typically use in a given bacon session) packages. When you want to cook it, simply defrost the frozen bacon in the pan on low heat until the slices separate, and then cook as usual.

              1 Reply
              1. re: DanaB

                Like everyone Else, I support the use your nose/touch to determine if it's still OK...

                Like Dana & NYchow, I freeze my bacon: I lay it our in a single layer on parchemnt papaer, then roll up the parchment and stick the roll in a freexer bag- that way i can unroll the paper and peel off as any pieces as I need.

              2. Two weeks is about a week too long for uncooked bacon. In the future, though, you might pull it out and just cook the whole thing up after a week. (I cook mine in the oven on a cookie sheet, pretty easy to do a lot all at once). Then it'll keep in the fridge a good 10 days or so, or you can freeze the cooked bacon, it'll crumble onto or into things really nicely right from the freezer. It won't work as well for a BLT anymore once cooked and frozen, but its good for everything else.

                1 Reply
                1. re: ccbweb

                  It is always better to be safe than sorry. you say that you don`t eat that much, well
                  then it would be easier to replace that , instead of food poisioning. and pork is one
                  of the quickest meats to spoil. replace it and enjoy life.

                2. It will still spoil. First thing you'll notice before the smell is that it will taste very sour. It's pretty awful.

                  2 Replies
                  1. re: comeback kid

                    Nowadays, it seems that due to liability issues every website and book gives ridiculously short spoilage times. Let your nose guide you.

                    1. re: thirtyeyes

                      I agree that "most things" last longer than the date on the package and for the most part, rely instead on the smell/taste test -- dairy products and eggs in particular typically last well-beyond the dates. However, wet-cured bacon and cold cuts are my one exception to that rule. Because of the cure, it can be a little hard to tell if they are still good, and when they go bad, they are awful.

                  2. Speaking of freezing bacon - Just have to share how I freeze it (from a reader's tip in a CI mag). Roll up the slices into little spirals, and then put into a baggie to freeze. It's easy to take out one slice at a time! Especially since I only use 1-2 slices for things like quiche.