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.
Vacuum sealing is an excellent way to extend the shelf life of bacon By removing the air from the package, vacuum sealing inhibits bacterial growth and oxidation that causes spoilage But just how long can you expect vacuum sealed bacon to last safely in the fridge or freezer?
Vacuum Sealing Process
Vacuum sealing involves placing food in a special bag, removing the air, and then sealing the bag shut. This process requires a vacuum sealer machine along with special vacuum seal bags
Once the air is removed from the bag, oxygen can no longer react with the food. This prevents oxidation which causes rancidity in fats. Anaerobic bacteria also cannot grow without air, so vacuum sealing slows microbial spoilage.
For bacon, the vacuum sealing process can extend refrigerated shelf life from 1 week up to 1 month. Freezer life can be extended from 1-2 months with normal storage up to 6-12 months when vacuum sealed.
Refrigerator Storage Time
When properly vacuum sealed and stored in the refrigerator, an unopened package of bacon will typically last around 1 month before quality starts to decline.
Signs that vacuum sealed refrigerated bacon is past its prime include:
- Rancid smell upon opening
- Duller red color
- Slimier texture
- Drying out more quickly when cooked
As long as the vacuum seal remains intact, the bacon should retain good quality for 3-4 weeks refrigerated. However, once opened, the bacon should be used within about 3-5 days.
Freezer Storage Time
For longer term storage, bacon that is vacuum sealed then frozen can last 6 months to 1 full year before experiencing substantial freezer burn or rancidity.
Properly frozen vacuum sealed bacon will be safe beyond 1 year, but the quality may start to suffer:
- Freezer burn spots appear light gray or brown
- Bacon doesn’t slice cleanly and evenly
- Excessive drying out when cooking
- Rancid flavors
For best quality, use frozen vacuum sealed bacon within 9-12 months. Frozen bacon may still be edible past 1 year but will have some decline in texture and flavor.
Storage Tips
To get the longest safe shelf life from vacuum sealed bacon:
-
Use high quality vacuum bags designed for food storage. Low quality bags may not hold a consistent vacuum.
-
Double bag for extra protection and place in freezer bag if freezing.
-
Remove as much air as possible during vacuum sealing process. The more air removed, the better it preserves.
-
Store in coldest part of refrigerator or freezer. Temperature fluctuations degrade food faster.
-
Avoid overcrowding refrigerator or freezer. This slows air circulation.
-
Inspect periodically for damage to packaging or signs of spoilage.
Following proper vacuum sealing and storage guidelines allows bacon to stay fresh in the refrigerator for up to 1 month, and in the freezer for up to 1 year.
Signs of Spoilage
With vacuum sealed bacon, you won’t be able to smell spoilage until after opening the package. Look for these signs that refrigerated or frozen vacuum sealed bacon has spoiled:
-
Bag has lost vacuum seal and air has entered.
-
Watery liquid or ice crystals inside packaging. This indicates freezer burn.
-
Unnatural darkening and dullness to the meat.
-
Rancid, sour or “off” smell after opening.
-
Extra slimy texture and appearance.
-
Mold growth inside packaging (usually black, green or white).
-
Very dry, stiff texture when thawed after freezing.
Bacon exhibiting these traits should be discarded rather than risk getting sick from eating spoiled food.
Safety Tips
To safely handle and store vacuum sealed bacon:
-
Cook raw bacon to 145°F minimum internal temperature before vacuum sealing to destroy pathogens.
-
Refrigerate sealed raw bacon below 40°F. Do not leave at room temperature more than 2 hours before refrigerating.
-
Thaw frozen vacuum sealed bacon in refrigerator, not at room temperature to prevent bacterial growth.
-
Once opened, use refrigerated bacon within 3-5 days and frozen thawed bacon within 1 week.
-
Do not reuse packaging after opening. The seal will not be airtight.
As long as the vacuum seal remains intact, the bacon stays safe. Follow proper storage temps before and after opening the package. Discard if you see any evidence of spoilage.
Does Vacuum Sealing Affect Nutrition?
Vacuum sealing itself does not degrade the nutritional value of bacon. Since no heat or pressure is applied in the sealing process, there is minimal impact on nutrition.
However, over time in storage, vitamin levels may slowly degrade. Still, vacuum sealed frozen bacon retains more vitamins than non-vacuum sealed when stored for equivalent times.
One study found bacon frozen for 90 days without vacuum sealing lost 18-20% of B vitamins compared to only 7-12% loss for vacuum sealed bacon. So vacuum sealing does help nutrition retain longer during freezer storage.
Vacuum sealing has no effect on protein, fat, carb or mineral levels in bacon. It simply protects nutrition by inhibiting spoilage bacteria and oxidation reactions during storage.
Is Vacuum Sealed Bacon Safe Without Refrigeration?
No, raw or cooked vacuum sealed bacon is not shelf-stable at room temperature. It still requires refrigeration to prevent bacterial growth.
Vacuum sealing prevents airborne microbes and oxygen reactions, but does not make the bacon safe for storage without continuous cold temperatures.
Bacon is considered a perishable food that must be refrigerated. Vacuum sealed or not, raw bacon left at room temp for over 2 hours needs to be discarded due to risk of bacteria.
Refrigerate or freeze vacuum sealed bacon immediately after packaging for safe storage. Do not attempt to store at room temperature.
Vacuum Sealing for Sous Vide Cooking
One popular use of vacuum sealing is for sous vide style cooking. Bacon can be vacuum sealed then cooked slowly to pasteurization temperatures in a precision water bath.
Sous vide bacon takes 1-2 hours to fully cook to 145°F. The low gentle heat evenly cooks the bacon and renders fat without burning or drying it out.
Vacuum sealing ensures even heat transfer during the sous vide process. It also protects the integrity of the food during cooking so flavors don’t leach out into the water bath.
Sous vide bacon can be rapidly chilled in an ice bath after cooking then refrigerated for 1-2 weeks, or frozen for 6 months. Reheat by dropping the sealed pouch in boiling water for 2 minutes before serving.
Is Vacuum Sealed Bacon Worth It?
While vacuum sealing does require some specialized equipment, it can save money by allowing you to buy bacon in bulk when on sale.
Rather than multiple small packages that go bad quickly, you can vacuum seal large slabs of bacon to freeze. This allows enjoying bacon for up to 1 year rather than just 1-2 months.
Vacuum sealing also creates less plastic waste since you use one large bag rather than numerous small ones. It keeps your bacon fresher for longer saving you from having to discard spoiled food.
For bacon lovers or those who like to buy meats in bulk when prices drop, vacuum sealing can be a smart way to save money while reducing waste.
Vacuum sealing can safely extend the shelf life of bacon to 1 month refrigerated and 6-12 months frozen. To get the most out of vacuum sealed bacon:
-
Use high quality vacuum sealing bags
-
Remove as much air as possible during vacuum process
-
Refrigerate sealed bacon immediately at below 40°F
-
Freeze for longer term storage of 6 months+
-
Check periodically for damage to packaging or signs of spoilage
With proper handling, vacuum sealed bacon stays fresh in the fridge for up to 4 weeks, and in the freezer for up to 1 year. Vacuum sealing enables you to save money buying bacon in bulk while reducing waste!
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.