How Long Does Dehydrated Bacon Last?

Dehydrated bacon has become a popular snack and trail food option for many hikers and outdoor enthusiasts. By removing the moisture from regular bacon, it becomes shelf-stable and lightweight – perfect for backpacking trips and outdoor adventures But how long does dehydrated bacon actually last before going bad? Here’s what you need to know

The Dehydration Process

To make dehydrated bacon, you first cook bacon normally by frying or baking it Once cooked, the bacon is placed into a food dehydrator, which blows hot air over it for many hours to remove moisture A typical dehydration time is 16-24 hours at 135-155°F. During the process, the bacon is periodically blotted with paper towels to absorb released grease.

When done correctly, the dehydration process removes approximately 75% of the moisture from the original bacon. This moisture removal inhibits bacterial growth which causes spoilage, allowing the dehydrated bacon to last much longer than regular cooked bacon.

Storage Time for Dehydrated Bacon

With proper storage, dehydrated bacon can last 6 months to 1 year before quality degradation. Here are some tips for maximizing shelf life:

• Store in an airtight container or heavy-duty freezer bag after dehydration. This prevents moisture from re-entering the bacon.

• Keep stored bacon in a cool, dark place. Heat and light accelerate food spoilage. A refrigerator or freezer is ideal for storage.

• Inspect periodically for signs of moisture or mold growth. Discard if any moisture or fuzzy mold appears.

• Consider refrigerating or freezing for long-term storage over 6 months. The colder temperature better preserves quality.

Many hikers and backpackers have reported successfully storing dehydrated bacon for 1 year in zip-top bags at room temperature with no noticeable degradation in flavor or texture. Refrigeration or freezing is recommended for storage beyond 1 year to maintain highest quality.

Signs of Spoilage

Dehydrated bacon may begin to lose quality after the 6 month to 1 year mark, but it’s not necessarily unsafe to eat at this point. Here are some signs that dehydrated bacon has spoiled and should be discarded:

• Mold growth – This appears as fuzzy patches of white, green, or black on the bacon. Mold is one of the most obvious signs of spoilage.

• Rancid odor – Rancidity is the oxidization of fats and oils. Spoiled bacon gives off a distinctive unpleasant odor.

• Change in texture – Bacon becomes overly dry and brittle. Rehydrated bacon doesn’t return to a pleasant, meaty texture.

• Discoloration – Bacon darkens and changes color from its natural reddish-pink hue.

• Sliminess – Growth of spoilage bacteria creates a slippery surface texture.

If dehydrated bacon exhibits any of these traits, it’s best to throw it away rather than risk foodborne illness.

Does Dehydrated Bacon Need Refrigeration?

Because the dehydration process inhibits microbial growth, dehydrated bacon is safe at room temperature once fully dried. Many people successfully store dehydrated bacon in their pantry for up to one year without refrigeration.

However, refrigeration or freezing is recommended for storage times beyond 6 months. The cold temperatures further slow chemical reactions that degrade flavor, texture, and nutrition.

So while refrigeration isn’t mandatory, it will extend shelf life. Storing dehydrated bacon in the refrigerator or freezer ensures maximum freshness and quality for multi-year storage.

Preserving Nutrition

Dehydrating bacon does lower its nutrition somewhat, but much of the protein, vitamins and minerals remain intact. The dehydration temperatures and times are not severe enough to completely destroy the nutrients.

One analysis found that dehydrated bacon lost about 30% of its original protein versus fresh bacon. But dehydrated bacon still provides ample protein – nearly 15 grams per ounce compared to 21 grams when fresh.

Vitamin levels drop more significantly during dehydration, with losses of approximately 50% for vitamins like B6, C, and E. Mineral levels remain relatively stable.

While some micronutrient degradation occurs, dehydrated bacon remains far more nutritious than many highly processed snack foods. It delivers ample protein and nutrition in a lightweight form.

Safety Tips

To safely enjoy dehydrated bacon:

• Always cook raw bacon to at least 145°F internal temperature before dehydrating. This eliminates any parasites or bacterial contamination.

• Allow the dehydrator to fully complete its cycle. Partial drying can allow microbial growth.

• Properly store in moisture-proof containers or bags after drying.

• Inspect periodically for signs of moisture or spoilage. Discard if mold, sliminess or rancid smells are detected.

• Consider refrigeration or freezing for storage over 6 months to better preserve freshness.

With proper dehydrator use, storage and handling, dehydrated bacon can be enjoyed for over one year shelf-stable. It provides a tasty and lightweight protein source for hikers, campers, and outdoor adventurers who want to add some bacon goodness to their next trip.

Frequently Asked Questions

Can you eat dehydrated bacon raw?

No, it is not safe to eat raw dehydrated bacon. Always fully cook bacon before dehydrating to eliminate bacteria that can cause food poisoning.

How long does homemade dehydrated bacon last?

Homemade dehydrated bacon stored properly in airtight bags or containers will last 6 months to 1 year at room temperature. Refrigeration or freezing can extend shelf life to 2 years or longer.

Is dehydrated bacon already cooked?

Yes, commercially made dehydrated bacon is fully cooked before being dried. You can eat it straight from the package without additional cooking.

What is the best way to rehydrate dehydrated bacon?

Simply add hot or boiling water and let sit 5-10 minutes. Using already hot water speeds rehydration. The bacon will regain a moist, chewy texture once rehydrated.

Can dehydrated bacon be frozen?

Yes, freezing is an excellent option for long-term storage of dehydrated bacon. It maintains highest quality for 1-2 years frozen compared to 6 months-1 year shelf-stable.