How long does butcher bacon last

Viewed 32k times. Improve this question. Varuuknahl Varuuknahl 1, 6 6 gold badges 20 20 silver badges 23 23 bronze badges. Smoking bacon is considered a seasoning. Not a cure. There is no real cure in smoking bacon. Per Charcuterie book I own. Add a comment. Active Oldest Votes. Improve this answer. When I freeze my bacon I wrap each one around itself indvidually. This way I can take out just as much bacon as I need. Share on Pinterest. Average shelf life. How to store bacon. Signs of spoilage.

The bottom line. Read this next. Is Bacon Bad for You, or Good? The Salty, Crunchy Truth. Is Turkey Bacon Healthy? Nutrition, Calories and More. Are Nitrates and Nitrites in Foods Harmful? Cured vs. Uncured Bacon. Although foods that are properly stored in a freezer are safe to eat indefinitely, the USDA recommends using frozen bacon within one month. Prevent freezer burn by wrapping the unopened package in a layer of aluminum foil and label it with the date.

If you tend to cook bacon in smaller amounts, flash-freeze individual strips so that they don't harden into a single slab and you can easily defrost as much as you need. Once you're sure that the bacon is safe to eat, brush up on your bacon cooking basics.

Create one here. Already have an account? Log in here. Thanks, but no thanks. No, thanks I'm already a PureWow fan. No, thanks I hate pretty things. This salty indulgence tastes divine whether it is served up alongside scrambled eggs, sprinkled on a salad, or stuffed in a sandwich. Unless, of course, the bacon went bad before it met the skillet.

So how long does bacon last in the fridge? We have the answer, plus some additional tips on how to double-check for freshness so you can enjoy this prized pork product at peak quality every time. In these conditions, the Food Safety Inspection Service FSIS says that raw bacon will remain fresh for seven days—but the trick is knowing when to start counting.

Here are the guidelines to keep in mind:. That said, some types of bacon i. Per the experts at Fleishers Butchery , generic bacon, the kind with the seven-day rule, is almost always wet-cured—a quicker curing process that involves either injecting liquid curing agents into the meat or brining it in a curing solution.

Dry-curing, on the other hand, is a more time-consuming process in which the pork is rubbed with a combination of dry curing agents often celery salt and hung to dry. Probably not what you think. Uncured bacon is not a thing: In reality, all bacon has been cured using one of the methods described above.