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May 15, 2012 01:25 PM

Make ahead bacon?

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. 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

      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. 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. 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

            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.

            1. re: jaykayen

              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

                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

                  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 :)