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Freezing Bacon?

I bought aroud a pound of bacon at my local farmers market recently. I opened the package tonight to cook a few pieces for the dishes I'm making. I'm worried that between now and Thursday I wont get to cook and eat it all (we're away from Friday to Wed. and I also have some turkey sausage in the fridge, leftover from the weekend).
My question is: can I freeze it uncooked? cooked?
Thanks all.....this is very $$ bacon, but damn good!

www.houndstoothgourmet.com

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  1. Freeze it uncooked and well-wrapped.

    1 Reply
    1. re: dinner belle

      I agree with dinner belle.
      Have Zip-Loc, will freeze :-}

    2. Freeze it uncooked, tightly wrapped. We eat bacon on weekends and during the week it lives in the freezer. Take it out the night before you want to use it and thaw in fridge. And I know you are not supposed to, but the fact is, we unfreeze and refreeze all the time with no apparent loss of flavor or texture and certainly no ill health effects.

      1. I freeze uncooked bacon all the time. We get a 1 kilo package and I divide it into ziplock baggies based on the number of slices we usually eat. I can't tell any difference in the cooked flavor or texture.

        1. If it's sliced - I roll up the slices into little spirals and freeze that way, so I can easily take out 1 or 2 slices without having to thaw the whole batch.

          1 Reply
          1. I buy 2-3 pounds of bacon at a time from a local meat processor and I always freeze it. Bacon freezes well in the original shrink wrap, and once it is open, I wrap it in plastic and double seal it in a zip-lock bag.

            1. We freeze it as is- my mother-in-law wraps each indivdual slice in wax paper so she can use just what she needs. Either way works fine.

              1. I love bacon and freeze it in a long sheet of tin foil, so that each side of each slice is covered, and then roll over, etc., etc. You can remove one frozen slice at a time that way starting from the outside and cook, returning the rest, still frozen. to the ice box.

                4 Replies
                1. re: rcallner

                  neat idea, rcallner! like an accordion, right? bacon releases well?

                  1. re: alkapal

                    Sorry, haven't been here lately. Thick cut bacon releases well. Standard, thin-cut bacon can be too delicate after freezing and break or cause early-morning frustration, ominous for the rest of the day.....

                  2. re: rcallner

                    That is a great idea! Thanks for sharing it.

                  3. Thanks everyone for your responses! I feel relief that this incredible bacon will be ok in the freezer.

                    1. Uncooked it does freeze well but a few days in the fridge shouldn't faze bacon - which should be both cured and smoked - and if it does, you might want to wonder how they're making it? FWIW, freezing cooked bacon gets you nowhere but bacon bits for salad, etc. - even room temperature bacon never comes back to "just cooked" condition after an hour or two, let alone after being chilled.

                      1. The only problem I've ever had with freezing bacon is that it increases the saltiness in some brands. Don't know why. Never tried freezing cooked bacon.

                        1 Reply
                        1. re: Caroline1

                          Probably because freezing draws some moisture out.

                        2. I am not sure what else this is good for, but Glad makes a product called Press'n'Seal which is perfect for freezing bacon. I just layout a pound of bacon slices side by side on one piece, press on a top sheet, roll up and toss in the freezer. I can cut off a slice or two as needed. And when I need bacon pieces I just use the sissors to cut the frozen strip into bits right into the frying pan.

                          1. Why would you freeze bacon? It's preserved meat; that's its raison d'etre.

                            If it's going to sit around for more than a couple of weeks, start thinking about preservation methods other than salt and smoke. Otherwise, keep it in the fridge and don't worry about it.

                            5 Replies
                            1. re: alanbarnes

                              I find once bacon has been opened, after 5 days or so it starts to get a bit slimy, and I'm suspicious of how safe it is at that point, so that's why I freeze it.

                              I agree that it seems counterintuitive to freeze something that is allegedly preserved, but prefer to err on the side of caution when it comes to meat. I do the same thing with lunch meat too--you'd think with all that salt and sodium and nitrates it would be fine, but the slime still rears it's ugly head.

                              1. re: Olivia

                                I keep my opened bacon in the meat drawer so it is colder than the rest, and it lasts a long time and has never been slimy. But, when it is on special I buy a couple packages and toss in the freezer. Around here my DH could eat bacon with every meal - IF I let him, which I don't, so it doesn't ever go bad!

                                1. re: Olivia

                                  I know what you mean Olivia, lunch meat sometimes does the same thing. I store it well wrapped and/or in a container in the meat drawer. Not all meats, just some.
                                  I always freeze bacon, and I have one of those ginzu knives, if I freeze half of a large pack, I can cut that frozen half (think a a half slice of bacon) and still not use the rest that's frozen. Did that make sense? Get a lot of mileage and we don't feel obligated to eat the cooked bacon. Such pressure...

                                  1. re: chef chicklet

                                    right, chef! you can cut right through! actually, easier if it IS frozen! and nobody cares if their slice is short (or if they don't want it, i can have it, right?)

                              2. I know this topic is SUPER old but I was looking for alternative ways other then mine.

                                I usually use Wax paper as it doesn't change the taste like foil does, and it doesn't stick to any surfaces even when something is frozen on it. Works perfect with thin bacon as well.

                                Downside is wax paper is kinda expensive imo... so I do save the paper and reuse at lease 3-4 times before I use new ones.

                                2 Replies
                                1. re: ShinjiCook

                                  i freeze my supermarket bacon in the heavy-ish plastic package it comes in. if i buy it at a farmer's market or butcher, i don't buy too much, but if `i` `need to freeze, i use the freezer zip-locks.

                                  1. re: ShinjiCook

                                    Having been seduced by the dark side, I have been curing and smoking my own bacon - maple syrup and curing salt dry cure. This is done in 5 lb batches, which is 20x more than my doctor thinks I should eat in a month. So I cut the slabs into pound sections and vacuum seal them into the freezer. Best bacon I've ever eaten even after six months in the deep freeze - and I can thick cut it and it doesn't hardly shrink at all.

                                  2. I do it all the time! I lay 2 strips at a time on cellophane wrap, roll up to cover, lay two more, etc., until I have all of the bacon wrapped in a roll. Then put in a freezer bag and freeze it. Then when I need some I just unroll enough to get the top two strips and return the rest to the freezer. Been doing it this way for years because I use little bacon and only for flavoring dishes.

                                    Another bonus - bacon is very easy to cut in to squares or small strips while frozen. It thaws very quickly too.

                                    1. I know this is an old post but I'm so glad I found it. With the price of bacon projected to go up I'm going to stock up now at $3.99/lb and freeze! Thanks for all these great ideas this original post created! :)

                                      1 Reply
                                      1. re: pueblowestmom

                                        Oh, how timely! I've got a raincheck here for the 22 oz. packages of Oscar Meyer thick cut bacon for $5 each at Safeway, regular price ~$12 or so. I should stock up and freeze!

                                        Albertsons also has a coupon this week for their house brand bacon at $2.99/lb.

                                        Chow.com bacon futures. Heh.

                                      2. We do it all the time with good bacon from the butchers. I have even separated it on wax paper and rolled the paper up and frozen it, so as to be able to get out individual pieces.

                                        1. I usually throw the unopened package into the freezer, then thaw the whole thing and bake the bacon. Once baked, I've had it in a container in the fridge for at least 6 weeks, if I've maxed my self-control (VBG). It would probably last even longer.

                                          However, if you are not married to the idea of the long rasher, you can just slice the frozen package crosswise
                                          according to your purpose, toss into the frying pan, and rewrap the still-frozen remainder before returning it back to the freezer. Frozen bacon slices easily. In the hot pan, the pieces will separate as they cook. This works expecially well if you are making pasta carbonara, chowder, or quiche, when you'd be slicing the rashers into matchsticks anyway. Easier to slice frozen than thawed. I can't *begin* to tell you the frustrating time I wasted pulling apart matchsticks of bacon sliced unfrozen when making carbonara, thinking they'd stick together when cooking unless I did that first.