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Make ahead bacon?

AdinaA May 15, 2012 01:25 PM

I want to serve bacon as part of a salad.

How many days ahead can I make it? Will it get soggy in the fridge for a day or two?

Can it be rewarmed?

It's lamb bacon. It looks and cooks just like pork bacon, so I don't think that makes a difference.

The truth is, I haven't cooked bacon before. So I'm not sure if it can be made ahead.

Thank you.

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  1. k
    katecm RE: AdinaA May 15, 2012 04:12 PM

    I'd say a day or two, but no more. Keep it whole when you refrigerate it, then chop when you need it.

    1 Reply
    1. re: katecm
      greygarious RE: katecm May 15, 2012 09:55 PM

      Well-rendered cooked bacon keeps for many weeks in the refrigerator. I bake a pound at a time,
      and the last of it is still perfect 6 weeks later when I finish it. I would advise the OP to slice the bacon into bite-sized pieces before frying or baking. Note that in case of frying, there is no need to separate the overlapped slices - the pieces will come apart while cooking. If baking, 375 is a little more forgiving than 400 degrees. Check at 15 minutes, since baking time depends on thickness of the slices. Remove the sheet pan from the oven when the bacon is just shy of the degree of crispness you want, since it will continue to cook for several minutes on the hot pan.
      Baked rashers render evenly and are perfectly flat. Reheat in a low oven or frying pan - microwave reheating makes bacon leathery rather than crisp.

    2. gmm RE: AdinaA May 15, 2012 04:23 PM

      Personally, I'd cut it up before cooking, then fry it. It should stay fairly crisp, but you can alway put the pieces on a paper towel and throw it in the microwave for just a few seconds to recrisp if needed.

      There's some info on this page that might be helpful.

      1. The Professor RE: AdinaA May 15, 2012 05:04 PM

        You absolutely can make it ahead of time. Even a week ahead of time.
        I always make bacon ahead of time for use on salad and routinely keep it for a week or more, no problem no worries. Even if it's chopped.

        2 Replies
        1. re: The Professor
          sunangelmb RE: The Professor May 15, 2012 05:07 PM

          Me too.

          1. re: The Professor
            LisaPA RE: The Professor May 15, 2012 08:32 PM

            I often bake a pound at a time - slightly undercook if you want to reheat later. Put the leftover wrapped in paper towels in a ziploc and eat from it all week.

          2. j
            jaykayen RE: AdinaA May 15, 2012 05:22 PM

            a week. rewarm it.

            3 Replies
            1. re: jaykayen
              AdinaA RE: jaykayen Dec 25, 2012 03:54 AM

              Can I rewarm it in a shallow pan on the stovetop? If I put it to warm in such a pan on very low heat, can I leave it warming there for, say, 90 minutes?

              1. re: AdinaA
                magiesmom RE: AdinaA Dec 25, 2012 06:11 AM

                It would make more sense to keep it in a very low oven if you need to do it for that long, but I guess that could work in a pinch.

                1. re: AdinaA
                  CanadaGirl RE: AdinaA Dec 25, 2012 06:48 AM

                  I think 90 minutes is way too long. It only takes a couple of minutes to reheat, and I worry that 90 minutes, even on low, will result in hard, overcooked bacon. And I say this as someone who only likes crispy bacon :)

              2. a
                AdinaA RE: AdinaA May 15, 2012 06:13 PM

                Thank you.

                1. l
                  laliz RE: AdinaA May 16, 2012 08:21 AM

                  Dip both sides in brown sugar before you bake it. Candied bacon. TDF

                  3 Replies
                  1. re: laliz
                    cleobeach RE: laliz May 16, 2012 08:45 AM

                    I wish you would not have posted that............. :) At least now I have a use for the brown sugar hiding in the back of the cupboard.

                    I always pre-cook bacon in the oven on a rack and cookie sheet and freeze it for weekend breakfasts. Never had a bad result.

                    1. re: cleobeach
                      greygarious RE: cleobeach May 16, 2012 10:18 AM

                      I tried using a rack when baking bacon but decided I prefer laying the rashers directly on the sheet pan - I got more even rendering and completely flat rashers, which I like because they take up less container space that way. And one less thing to scrub in the sink.

                    2. re: laliz
                      sunangelmb RE: laliz May 16, 2012 10:53 AM

                      Just when I thought I couldn't love bacon any more. Trying this on Saturday. Have to wait for the Amish Market to open so I can pick up some lovely thick cut bacon, and pepper bacon, and maple bacon....

                    3. p
                      Puffin3 RE: AdinaA Dec 25, 2012 06:16 AM

                      Pretty well every restaurant on the planet that serves bacon preps pounds of it at a time and refrigerates it until needed then a quick warm up and onto the plate. So go ahead and prep it a day or so ahead. No problem. Merry Christmas!

                      1. l
                        leahjeanw RE: AdinaA Feb 18, 2013 12:33 PM

                        Cook the bacon in advance and freeze it. It will keep well frozen for months. When ready to use, simply remove the pieces you want and cook them in the oven on a sheet pan for about 5 minutes, or until the crispness you're looking for is achieved. What a time saver!

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