There’s nothing quite like waking up to the smell of sizzling bacon in the morning. If you’re anything like us, there probably won’t be any leftover bacon. What if you need to keep bacon in the fridge for a few days? Here are some ideas!
If you put uncured bacon in the fridge before the “sell by” date on the package, it will last about one week. In the freezer, unopened bacon could last up to six months. Unopened bacon may last roughly two weeks in the fridge and eight months in the freezer.
Bacon that hasn’t been cooked can be kept in a sealed container for a week after the package has been opened. Sealed in an airtight plastic bag in the freezer, the bacon could last for about a month.
Should you make more bacon than you can eat, you can keep it in the fridge for five to seven days in a container that is well sealed. Thought you might not be able to eat it that soon? Cooked bacon can be frozen for up to a month.
Bacon is one of life’s simple pleasures The smoky, salty, crispy strips of pork belly meat are a staple ingredient in many dishes and make a hearty, protein-packed breakfast For bacon lovers, buying directly from a local butcher offers premium quality and custom-cut slices. But without preservatives, how long will fresh butcher bacon keep in the fridge?
In this article we’ll provide tips on safely maximizing the shelf life and freshness of your butcher-cut bacon. Follow our guidelines for proper storage freezing, handling, and more to enjoy your artisanal bacon before it goes bad.
Why Butcher Bacon Has Shorter Shelf Life
Bacon you purchase at the supermarket typically contains sodium nitrite, an artificial preservative that allows it to last unopened for 2 weeks beyond any sell-by date. Many large manufacturers also smoke their bacon with liquid smoke flavoring rather than traditional smoking methods. This enables high volume production without the natural preserving qualities of wood smoke.
By contrast most local butchers provide truly uncured, unprocessed bacon containing no artificial preservatives. It relies solely on salt real wood smoke, and refrigeration to prevent spoilage. While this makes for better tasting bacon, it also shortens the shelf life compared to mass-produced grocery store packs.
Fresh butcher bacon will normally last just 5-7 days refrigerated before the quality starts deteriorating. For maximum freshness and food safety, use your butcher bacon within 3-5 days of purchase.
Proper Storage Extends Shelf Life
Follow these tips for storing your butcher bacon correctly so it stays fresher longer:
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Keep bacon tightly wrapped or sealed in original packaging until ready to use. Oxygen exposure promotes spoilage.
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Ensure your refrigerator temperature is between 36-40°F. Use a refrigerator thermometer to check.
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Place bacon on a shelf rather than door shelf to limit temperature fluctuations from opening.
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Never leave bacon at room temperature more than 2 hours before cooking or refrigerating.
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Avoid repeated warm temperature fluctuations which encourage bacteria growth.
Freezing Extends Bacon’s Shelf Life
Freezing butcher bacon allows it to keep for 1-2 months while maintaining quality. Here are some freezing tips:
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Slice or chop bacon prior to freezing for easier use straight from frozen state.
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Layer slices between sheets of wax paper inside airtight freezer bags or containers. This prevents them sticking together.
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For maximum freshness, use frozen bacon within 1 month.
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When ready to use, thaw overnight in the refrigerator or for quicker use, place vacuum sealed bag under cold running water.
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Cook bacon straight from frozen, adding 1-2 extra minutes to pan frying time.
How To Tell If Bacon Has Gone Bad
With proper refrigeration, fresh butcher bacon keeps for 3-5 days before quality decline. Here are signs your bacon is spoiled and needs discarding:
- Orange or greenish discoloration
- Shriveled, sticky, dry appearance
- Strange odors – sour, rancid or ammonia-like smell
- Slimy texture or spots of slime on surface
- Mold growth – discard bacon immediately if moldy
Safely cook fresh bacon within 5 days and frozen bacon within 1-2 months for best flavor and texture. Discard if you see any signs of spoilage. Don’t risk getting sick – when in doubt, throw it out.
Handling Raw Bacon Safely
Raw pork can contain pathogens that cause foodborne illness. Follow these tips for safely handling butcher bacon:
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Wash hands and surfaces with hot soapy water after handling raw bacon.
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Never place cooked foods back on a plate/surface used for raw bacon without washing first.
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Separate raw meats from other foods in your grocery shopping cart and shopping bags.
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Cook bacon thoroughly until crispy to kill any potential bacteria.
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Refrigerate leftover cooked bacon within 2 hours and use within 3-4 days for maximum freshness and safety. Discard promptly if smells or looks spoiled.
Tips For Cooking Butcher Bacon
The best way to cook bacon is by pan-frying or baking until it reaches your desired level of crispiness. Here are some tips:
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Use a thick, heavy pan like cast iron for even heat distribution. Thin pans cause sticking and burning.
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Cook over medium heat. High heat increases curling and shriveling.
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Fry bacon in batches to avoid overcrowding the pan which leads to steaming versus crisping.
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Turn frequently while cooking – every minute for evenly cooked bacon.
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Pour off rendered bacon fat as it accumulates to prevent smoking and splattering. Reserve for cooking other dishes.
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Bake bacon on a foil or parchment lined sheet tray in a 400°F oven for 15-25 minutes depending on thickness.
When buying preservative-free bacon from your local butcher, be sure to enjoy it within 3-5 days for absolute freshness. Follow our storage, freezing, handling, and cooking tips to maximize shelf life while savoring the premium flavor. With proper techniques, you can avoid waste and safely indulge in delicious butcher-cut bacon any time the craving strikes.
How to know if your bacon has gone bad
As soon as a package of bacon has been opened, it is exposed to bacteria in the air. This bacteria instantly begins a chemical reaction on the meat that leads to it going bad. It’s likely to go bad after about a week, even if you can seal it well again. But there are some things you can look for to tell if your bacon has gone bad.
Bacon should have vibrant pink-colored meat and white streaks of fat. If it has started to go bad, its color will be off. There is no longer any good bacon in your fridge if it looks gray, green, or brown.
Bacon should not have a strong smell. It might smell like smoke or the spices that were used on it, but it shouldn’t be too strong. If you open the package and smell something sulfurous or sour, the bacteria has spread to the rest of the meat and the bacon is bad.
If bacon is good, it will be soft and slightly moist. If your bacon feels slimy at all, it is definitely bad. This slimy feeling is not water, but rather bacteria that has started breaking down the meat. If it is slimy, it isn’t worth the risk.
Sometimes, mold may start growing on bacon that has gone bad. You might want to cut off the moldy part and eat the rest of the strip, but don’t! Any mold you can see means that fungi are growing that you might not be able to see. The safest bet is to throw moldy bacon out.
How to Make Bacon at Home Like a Pro Butcher (JPV Method) | The Bearded Butchers
FAQ
How long does butchers bacon last in the fridge?
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Meat Cut
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Refrigerator (5˚C or below)
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Freezer (0˚C or below)
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Bacon
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7 days
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1 month
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Pork Sausage Meat
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1-2 days
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1-2 months
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Round Steak/Pork
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1-2 days
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3-4 months
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Chicken or Turkey (whole)
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1-2 days
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1 year
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How long does Bacon last if cooked?
Once you open that package, bacon’s shelf life shortens whether you cook it or not. Raw bacon in a package that has been opened and re-sealed will last up to a week in the fridge, and cooked bacon will last four to five days if it’s properly stored. You can also store bacon in the freezer.
How long does cooked bacon last in the freezer?
To extend the freshness of cooked or raw bacon beyond their refrigerated shelf lives, freezing is an effective option. Raw bacon can maintain its quality for 12 to 18 months in the freezer, while cooked bacon can last up to a month when frozen correctly.
How long does dry cured bacon last?
The relevant distinction between dry-cured and wet-cured bacon is that the dry-cured stuff lasts slightly longer in the fridge. According to the FSIS, if the label says nitrite-free, and the dry-cured bacon has not been opened, it will stay fresh for up to three weeks in the refrigerator.
How long can you keep cured bacon in the fridge?
Bonus: If you’re buying dry-cured, slab bacon from a local butcher, your (untouched) hunk of meat will be safe to eat for anywhere from four to six weeks in the fridge. Confused? You’re not alone.