Coleman Natural Hickory Smoked Uncured Bacon is a family favorite. It tastes salty and is crispy and satisfying. The average American eats about 18 pounds of bacon a year, so it’s not surprising that it’s often gone within a day or two of being brought home from the store or delivered to your door.
However, sometimes your bacon might get pushed to the back of the fridge. Or perhaps you find yourself buying a bit more than your family can eat. Before long, you might be wondering whether your bacon has gone bad or is still edible.
No matter how natural the ingredients are that are used to cure and smoke our bacon, it doesn’t stay fresh forever. If you want to know if your bacon is safe to eat, let’s talk about how it was packaged and four signs that it’s time to throw it away. Table of Contents.
Uncured bacon has become increasingly popular for its natural curing process free of artificial preservatives. But with no added nitrates or nitrites how long does uncured bacon stay fresh? Proper storage is key to maximizing shelf life. Here’s a complete guide to how long uncured bacon lasts and how to store it.
An Overview of Uncured Bacon
Uncured bacon is pork belly that has been cured without the use of artificial preservatives like sodium nitrite Instead, it uses natural curing agents like celery powder, sea salt, and spices This imparts flavor while inhibiting bacteria growth.
The curing process still yields salt-cured meat but leaves the bacon in a more natural state compared to mass-produced cured bacon. Uncured bacon has a subtler pork flavor and is often saltier due to the extended brining time needed to achieve preservation.
While labeled as “uncured,” it still contains nitrates occurring naturally in the vegetable ingredients. True sodium nitrate-free bacon must state so on the label.
How Long Does Uncured Bacon Last Refrigerated?
Proper refrigeration preserves uncured bacon’s quality and freshness. Follow these guidelines for maximum shelf life:
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Unopened packages – 1 week past the sell-by date.
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Opened packages – 5-7 days.
Once opened, it’s best to use uncured bacon within a week for optimal freshness. Wrap tightly in plastic wrap or foil and store in the coldest part of the refrigerator.
Monitor for changes in color, sliminess, or sour odors. Discard if any signs of spoilage appear.
Freezing Uncured Bacon
For longer storage, freezing extends the shelf life of uncured bacon significantly.
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Unopened packages – 6 months in the freezer.
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Opened packages – 2-3 months when properly wrapped.
Prior to freezing, wrap uncured bacon tightly in plastic wrap or foil to prevent freezer burn. Place in an airtight container or bag before freezing.
Thaw frozen uncured bacon overnight in the refrigerator. Once thawed, use within 1 week. Avoid refreezing since it can speed up spoilage.
Proper Storage Techniques
Follow these tips for storing uncured bacon correctly:
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Refrigerate unopened packages immediately until the sell-by date.
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Keep opened bacon in the coldest part of the fridge, ideally at 40°F or below.
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Separate slices between layers of wax paper. This prevents sticking.
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Wrap tightly in plastic wrap, foil, or an airtight container. Limit air exposure.
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Freeze bacon in the back of the freezer where temperature holds steady at 0°F.
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Thaw frozen bacon in the fridge, not at room temperature.
With proper refrigeration and freezing methods, you can extend the shelf life of uncured bacon while preserving quality.
How to Tell When Uncured Bacon Has Gone Bad
Monitor uncured bacon for the following signs of spoilage:
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Change in color from pink to brown, gray, or greenish
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Slimy or sticky texture and appearance
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Sour, unpleasant, or “off” smell
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Mold growth – discard immediately if mold appears
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Discoloration around edges and fat
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Dry, shriveled appearance
When in doubt, remember: “When in doubt, throw it out.” Don’t risk eating spoiled bacon.
Maintaining Food Safety
To safely enjoy uncured bacon:
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Verify the “sell-by” or “use-by” date before purchase
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Inspect packaging for damage prior to storing
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Monitor refrigerator temperature between 34-40°F
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Cook thoroughly until crispy before eating
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Avoid cross-contamination by keeping raw bacon separate from other foods
Following food safety recommendations helps prevent the spread of foodborne illness when handling uncured pork products.
The Takeaway on Uncured Bacon Storage
With proper refrigeration and freezing techniques, an unopened package of uncured bacon will last up to:
- 1 week past sell-by date in the fridge
- 6 months in the freezer
Once opened, use refrigerated bacon within 5-7 days and frozen within 2-3 months.
Monitor uncured bacon closely for changes in color, texture, and smell that indicate spoilage. Employ good food safety practices when handling and cooking. With the right storage and handling, you can enjoy the subtle flavors of uncured bacon safely.
How to Prevent Bacon From Going Bad
When you bring home bacon, you want to be able to enjoy every last savory bit. To make this happen, be sure you store this meat product properly.
You should always store both cooked and uncooked bacon in the refrigerator or freezer. The low temperatures will slow down the growth of harmful microbes that cause spoilage, increasing bacon’s shelf life. After cooking bacon, let it cool to room temperature before putting it in the fridge or freezer.
Another tip is to make sure your bacon is as airtight as possible. If you’re storing your bacon in a plastic bag, squeeze out excess air before sealing. At the very least, place your bacon in a sealed storage container.
IT FEELS SLIMY
Fresh bacon that’s safe to consume should feel soft, yet firm to the touch. If you go to grab some bacon and find it slimy, something has gone awry. While some may say that slime is just water leaking out of bacon, this isn’t true. Slime actually occurs when certain types of bacteria begin breaking down the meat.
If you notice that your bacon feels slimy, it’s almost certainly been colonized by bacteria. That means you should toss your bacon rather than risk sickening yourself and your family.
Fresh bacon should have tantalizing strips of white fat marbled with pinkish-red meat. However, this isn’t always the case with a spoiled product.
If you put bacon in the fridge for a week, you might see that it has turned green, gray, or brown. Once again, this discoloration indicates bacteria and/or fungi have colonized your bacon. If you’re guessing this means it’s time to toss your bacon, you’re right!.
Many bacteria, yeasts, and fungi are invisible to the naked-eyed, but some fungi can form on the surface of bacon. According to the USDA, the spores on mold are completely visible. So if you notice any type of mold or growth on the product, your bacon has definitely gone bad.
You might want to cut off the moldy part of the bacon and cook the rest of it, but you shouldn’t. Though you might not be able to see them, fungi are probably growing in the bacon if you can see anything else.
Does uncured bacon taste good?
FAQ
How long does uncured bacon last in the fridge once opened?
How do you know if bacon has gone bad?
How long do uncured meats last in the fridge?
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Food
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Type
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Refrigerator [40°F (4°C) or below]
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Fresh beef, veal, lamb, and pork
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Chops
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3 to 5 days
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Roasts
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3 to 5 days
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Ham
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Fresh, uncured, uncooked
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3 to 5 days
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Fresh, uncured, cooked
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3 to 4 days
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Does uncured meat spoil faster?
How long does uncooked bacon last?
There’s no difference between the shelf life of cured and uncured bacon because, as mentioned, they are both technically cured. Unopened bacon can survive a week past the sell-by date in the fridge and anywhere from four to six months in the freezer. Once opened, uncooked bacon of any kind should be consumed in 1-2 days.
Can Bacon be cured?
You can cure foods yourself with smoke or by packing them with salt. A combination of salt, sugar, and other flavors tastes better, though. Cured bacon technically means any form of preserved bacon. Since all bacon is preserved with either smoke or salt, there is no such thing as uncured bacon.
How is cured bacon preserved?
Cured bacon is preserved with a commercial preparation of salt and sodium nitrites. Nitrites are additives responsible for giving bacon its pink color, among many things. There are two methods of curing: pumping and dry-curing.
Is uncured bacon bad for You?
Policy Uncured bacon is a misnomer. It’s still cured (or preserved) using natural nitrates found in celery instead of artificial nitrates, but that doesn’t mean you should fry up a sizzling stack. Evidence is still conflicting whether plant-based nitrates are less harmful than synthetic sodium nitrite.