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Aug 25, 2011 07:59 AM

bacon - an Irene related question

I have three pounds of bacon in my freezer.

If I fry it up tomorrow and store it in tupperware, will it last for a good long time without refrigeration?

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  1. cooked bacon won't last long without being refrigerated, a day, at best, but why are you automatically assuming your power will go out?

    if it does, frozen bacon will take a while to thaw and there will be residual cold in the freezer compartment if you don't open the door.

    1 Reply
    1. re: hotoynoodle

      I'm automatically assuming my power will go out because I have experience with BG&E :)

    2. no,still perishable,it will last longer cooked than raw under refrigeration

      1. Maybe I should clarify.

        I'm in Baltimore. This is supposed to start in earnest on Saturday night.

        I thought I'd defrost it today, cook it tomorrow, and then put in in tupperware on the fridge and my husband and I can eat in early next week.

        5 Replies
        1. re: amyatkendall

          Hi neighbor,I am in Cloverly with PEPCO so I am thinking like you.We are super lucky that our outages are short and enough generator power to be more than OK.We have a very powerful,intolerant neighbor,next down the line,two properties away-1/2 mile.The Md State Police and FED Park Police helicopter emergency relay and training center.PHONE AND POWER out is just not what they do.

          Your cooking plan will be just fine.More often than I care to admit we binge on BLTs etc this time of year,cooking 3 or 4 pounds at a time for 4 or 5 days.

            1. re: lcool

              once cooked, don't you store it in the fridge?

              i am not a food-safety nazi, but if it's 90 degrees inside of a home, cooked meat is going to go rancid pretty quickly. however, with a power outage of even 24 hours, that frozen bacon may not even thaw completely.

              good luck.

              1. re: hotoynoodle

                I was responding to time in a refrigerator,down below you will find my opinion on "out"

          1. I'm going be different and tell you it's okay to store cooked bacon out of refrigeration for a short amount of time......similar to the precooked bacon available today that sits on store shelves for 3 months. For me, I would treat it just as I would for Beef Jerky., which do not refrigerate when purchasing the fresh made product from specialty stores in New York

            1 Reply
            1. re: fourunder

              You are correct to a point.If the bacon is cooked a long,long time and as dry as jerky you do increase the shelf life without refrigeration.Something most of us wouldn't take the oven time for with a product that rarely has seen the ideal cure to pull off.
              Keeping in mind our homes in the coastal Mid-Atlantic turn into saunas without AC.

            2. I bake my bacon on a sheet pan, or microwave it - both techniques keep the bacon flat and render the fat more thoroughly and evenly than pan-frying does. Bacon cooked this way keeps in the fridge for MANY weeks. The other day I came across a container that got lost in the back of the cheese drawer. It had to have been cooked at least 2 months ago so I was prepared for it to be slimy and smelly but it was fine - I ate the remaining slices with no ill effects. So I think if you cook your bacon, THEN freeze it, even if you have a lengthy outage, it will keep as long as it still stays on the cool side.

              I am near Boston and plan on not opening the refrigerator at all if there is an outage.

              2 Replies
              1. re: greygarious

                greygarious, my brother used to microwave bacon on a special "microwave grill". It always looked really...soggy. Does yours come out like that, or have microwaves improved?!

                1. re: Muchlove

                  It renders better on a flat plate than on a rack. It comes out chewier than baked bacon, but the taste is the same. It is crisper if you wrap it in paper towels before nuking, but I like to save the bacon grease. So as not to mess up the microwave interior, I lay a round of parchment over the rashers before nuking. I use the micro method only in hot weather when I don't want to heat up the kitchen; otherwise, I prefer oven-baking.