When I go to the store to buy bacon, I think, “Uncured bacon has to be healthier than cured bacon, right?!?” This is when I realize I’m scaring other people away. My doctor told me to cut back on bacon because it was “health and safety concerns,” but they don’t get it. I’m desperately looking for any reason to eat more bacon. ” But he’s a quack, give me bacon!.
As a bacon lover, I’m always trying to find ways to keep my stash of tasty uncured bacon lasting as long as possible After all, there’s nothing worse than realizing that the package of bacon in your fridge has gone bad before you’ve been able to fully enjoy it!
In this article, we’ll take a deep dive into everything you need to know about how long uncured bacon lasts, proper storage methods, signs of spoilage, and tips for making your bacon last longer I’ve done lots of research (and eaten lots of bacon!) to provide you with a comprehensive guide to getting the most out of your next package of uncured bacon
What is Uncured Bacon?
Before we get into storage times, let’s start with a quick overview of what exactly uncured bacon is. While regular cured bacon relies on sodium nitrite to preserve the meat during processing, uncured bacon does not use this artificial preservative. Instead, it uses natural preservatives from sources like celery powder, which contains nitrates naturally. The end result is bacon without artificial preservatives, but it’s still technically cured.
Uncured bacon has become popular with consumers looking for more natural or organic options. While some people feel uncured bacon is healthier, it still contains saturated fat and sodium like regular cured bacon. The taste is also quite similar – the lack of artificial preservatives doesn’t significantly alter the flavor.
How Long Does Unopened Uncured Bacon Last?
When properly stored, an unopened package of uncured bacon can last quite a while in your fridge or freezer before going bad. Here are the shelf life guidelines:
- Fridge:
1-2 weeks past the sell by date printed on the package
- Freezer:
6-12 months for best quality
The freezer time in particular gives you a lot of flexibility if you buy uncured bacon in bulk when it’s on sale. Just make sure to wrap the original package tightly in freezer bags or foil to prevent freezer burn.
How Long Does Uncured Bacon Last After Opening?
Once you open that package of bacon, the clock starts ticking a bit faster. This is because exposure to air and the repeated temperature changes from opening the fridge accelerates spoilage. Follow these timelines for optimal freshness:
- Fridge:
5-7 days
- Freezer:
4 months
I like to divide a new package of bacon into smaller zip top bags when I first open it. This allows me to only thaw what I need for a recipe, keeping the rest of the bacon protected in the freezer.
Proper Storage of Uncured Bacon
To get the most life out of your bacon, proper storage methods are key. Here are some tips:
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Keep bacon in the original packaging until you use it. The packaging protects from air exposure and prevents freezer burn.
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Once opened, rewrap tightly in plastic wrap or foil and place in a zip top bag. Remove as much air as possible.
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Store bacon on the lower shelves of your fridge, as this is the coldest area.
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Don’t let uncured bacon linger at room temperature. Bacteria grows rapidly above 40°F.
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When freezing, use freezer bags and press out excess air. This prevents freezer burn.
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Defrost frozen bacon in the fridge overnight vs. on the counter. Slow thawing reduces bacterial growth.
How Can You Tell If Uncured Bacon Has Gone Bad?
Keep an eye out for these signs that your uncured bacon has spoiled and needs to be tossed:
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Slimy texture and sticky or tacky feel
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Dull or faded color with grayish tones
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Rancid smell
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Presence of mold
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Very dry, stiff texture
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Noticeable difference in flavor
If you’re ever unsure about your bacon, remember this golden rule – when in doubt, throw it out! Having to repurchase bacon is better than food poisoning.
Tips for Making Your Uncured Bacon Last Longer
In addition to proper storage, there are a few other tricks that can extend the shelf life of your uncured bacon:
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Use older bacon first and move new packages to the back. This ensures you use the bacon before it expires.
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Freeze bacon in usable portion sizes to avoid repeated thawing.
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Cook all the bacon in a package at once, then store leftovers in the fridge to add to meals over the next few days.
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Look for bacon without added sugars, which can cause it to spoil faster.
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Purchase thinner sliced bacon, which takes up less space in the fridge or freezer.
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Talk to your butcher – some uncured bacons have longer shelf lives than others.
Frequently Asked Questions
How long can you keep cooked uncured bacon?
Cooked uncured bacon will keep 3-4 days in the fridge if stored in an airtight container. Make sure to cool it quickly before refrigerating. Reheating will extend its shelf life another 3-4 days.
Should you freeze uncured bacon?
Freezing uncured bacon allows it to last up to 12 months and gives you plenty of time to use it. Just make sure to wrap it tightly with plastic wrap and foil.
Is uncured bacon safe to eat if moldy?
No, you should discard uncured bacon if mold appears, even if just in one spot. The mold roots can spread deeper into the meat and isn’t safe. When in doubt, throw it out!
Can spoiled uncured bacon make me sick?
Yes, eating spoiled uncured bacon that contains bacteria or toxins can definitely make you sick. Symptoms include nausea, vomiting, diarrhea, fever, chills, and abdominal pain. Play it safe by adhering to storage times.
The Takeaway on Storing Uncured Bacon
Mastering the proper storage and preservation methods for uncured bacon empowers you to buy in bulk, save money, and reduce waste. Keep your bacon fresher for longer by following the timelines listed for fridge and freezer storage, wrapping tightly, monitoring for signs of spoilage, and being mindful of practices that shorten its shelf life. With the right techniques, you can always have tasty uncured bacon ready to sizzle up a delicious meal!
What is the difference between cured and uncured bacon?
As established above, cured bacon traditionally uses sodium nitrate or sodium nitrite. Uncured bacon still goes through the curing process, but it does not use either of these chemicals. Instead, producers use naturally occurring nitrates that are found in things like celery seed, beets, and other vegetables.
When you buy uncured bacon, the label will usually say, “Uncured bacon, no nitrates or nitrites added except those added naturally.” ” This is a requirement by the FDA. Nitrates are naturally found in the body and in many plants, but too much of them is bad for you. Furthermore, it is not very clear if the naturally occurring nitrates found in uncured bacon don’t have the same bad effects as the man-made ones. So, health claims about uncured bacon should be taken with a grain of salt (or sodium nitrate).
What is uncured bacon?
To understand this distinction between uncured bacon and regular bacon, let’s first establish what curing is. Pork belly that has been cured to keep it fresh and make it last longer is used to make bacon. Meat is cured by either soaking it in a mixture of salt, sugar, spices, and sodium nitrate or injecting it with it.
You might think that this means that uncured bacon is pork belly that hasn’t been cured, but it’s not! All bacon is cured; that’s what makes bacon bacon. How do companies say their bacon isn’t cured? It all comes down to the ingredients that are used to cure the bacon.