Quick Answers
Here are some quick answers to common questions about storing and reheating bacon:
How should I store leftover cooked bacon?
Store cooled, cooked bacon in an airtight container in the refrigerator for 3-7 days. For longer storage, freeze bacon for up to 1 month.
What’s the best way to reheat bacon?
The oven and skillet are the best methods for evenly reheating bacon without it drying out. Microwave reheating can lead to uneven cooking.
Can you freeze raw bacon?
Yes, raw bacon can be frozen for up to 1 month for maximum freshness and quality.
Is it safe to eat reheated bacon?
Yes, as long as reheated bacon reaches 165°F internally, it is safe to eat. Reheat it thoroughly and properly before consuming.
Storing Cooked Bacon
One of the most delicious breakfast foods is crispy, savory bacon. But like many cooked meats, leftovers need to be stored properly to avoid spoilage and foodborne illness. Here are some tips on how to best store cooked bacon after opening the package or cooking a batch.
Refrigeration
The refrigerator is the best place to store cooked bacon short-term. Allow the bacon to cool completely before refrigerating, as putting warm food directly into the fridge can raise the temperature and jeopardize other foods. Place the bacon in an airtight container or zip-top bag and leave in the fridge for 3 to 7 days. Packing the bacon in layers separated by wax paper can help prevent sticking. Refrigeration preserves both the taste and texture of properly cooked bacon.
Freezing
For longer term storage of up to 1 month, cooked bacon can be frozen successfully. Let the bacon cool completely first, then wrap tightly in plastic wrap or place in freezer bags, squeezing out excess air. This prevents freezer burn which can degrade the taste and quality of the bacon over time. Frozen bacon may lose a bit of crispiness once thawed but still tastes delicious.
Storage Times
Here are some general guidelines for bacon storage times:
| Storage Method | Room Temperature | Refrigerated | Frozen |
|---|---|---|---|
| Cooked bacon | 2 hours | 3-7 days | 1 month |
| Raw bacon | 2 hours | 5-7 days | 1 month |
At room temperature, both raw and cooked bacon should be eaten or refrigerated within 2 hours. Raw bacon lasts a bit longer than cooked in the fridge. Frozen, both raw and cooked bacon are good for about 1 month before declining in quality.
Reheating Bacon
The best way to enjoy cooked bacon is straight from the skillet, when it’s crisp and piping hot. But leftovers are inevitable, and reheating gives bacon a new lease on life. Here are some tips for safely and properly reheating bacon.
Oven
The oven is a great option, especially for large batches of bacon. Preheat the oven to 400°F and place bacon slices or pieces in a single layer on a baking sheet. Heat for 10-15 minutes until sizzling and warm throughout. The oven allows the bacon to reheat evenly without over-crisping the edges.
Skillet
For quicker reheating, a skillet on the stovetop works wonderfully. Cook the bacon over medium-low heat for 2-3 minutes per side until hot and slightly crispy on the edges. The bacon fat in the skillet helps conduct heat evenly to the bacon.
Microwave
The microwave can also reheat bacon but tends to cook the meat unevenly. Arrange the bacon between paper towels and microwave for 30 seconds at a time until it reaches the desired temperature. The paper towels absorb excess grease. Microwave reheating is quick but may produce bacon that is crispy in some spots but still limp or underdone in other spots.
Food Safety
When reheating bacon, food safety is also important. Cook bacon to 165°F, measured with a food thermometer, to eliminate any bacteria that may have proliferated during storage. Cooking it hot enough kills any pathogens present.
Avoiding Sogginess
To help bacon retain its crispiness when reheating, choose an oven or skillet rather than the microwave. Drain excess grease before heating. Don’t overcrowd the oven tray or skillet, as too close contact inhibits crispness. Cook at a high enough heat to crisp up the bacon again without scorching it.
Serving Suggestions
Reheated bacon tastes delicious on its own, or chopped up in omelets, salads, soups, pasta dishes, and more. Crumble it on top of baked potatoes, scrambled eggs or steamed vegetables. Chop and add to macaroni and cheese, green beans or brussels sprouts for a smoky, salty flavor boost.
Freezing Raw Bacon
While cooked bacon needs to be eaten within a week, raw bacon has a longer shelf life, especially if frozen. Here’s how to freeze raw bacon for maximum freshness and usage.
Storage Time
Properly frozen, raw bacon keeps well for approximately 1 month before losing quality. The high fat content means it holds up better than other raw meats over time in the freezer.
Freeze Immediately
For best results, freeze bacon as soon as possible after purchasing it. Freezing it right away rather than refrigerating first prevents moisture loss and preserves texture.
Sliced or Unsliced
Bacon can be frozen in its original packaging or repackaged. If freezing unsliced slabs, wrap the block of bacon thoroughly in plastic wrap or place inside a zip-top bag to prevent freezer burn. If freezing slices separately, lay them flat in a single layer before wrapping tightly.
Prevent Freezer Burn
As with cooked bacon, minimizing exposure to air is key to preventing freezer burn on raw bacon. Wrap the bacon very tightly in multiple layers of plastic wrap, or vacuum seal if possible. Freeze burn causes bacon to dry out, taste rancid and develop an unappetizing coloration over time.
Thawing
When ready to use frozen bacon, let it thaw gradually in the refrigerator overnight. Bacon shouldn’t be thawed at room temperature, as bacteria can start growing again as it warms up. Cook bacon immediately after thawing and do not refreeze it after thawing.
Is Reheated Bacon Safe?
Yes, reheated bacon is completely safe to eat as long as proper food safety practices are followed. The main risks with reheating bacon are undercooking, pathogen growth, and oxidation.
Undercooking
Bacon that’s not fully cooked to 165°F prior to eating can potentially harbor harmful bacteria like salmonella. Always reheat bacon thoroughly until hot and steaming to kill any bacteria present.
Pathogen Growth
Cooked bacon should not sit at room temperature for more than 2 hours before refrigerating, as bacteria can start multiplying rapidly. Refrigerate leftovers quickly after cooking.
Oxidation
After cooking, the fats in bacon can oxidize and become rancid over time. Eat reheated bacon within a day or two for best quality and taste.
Safety Steps
Follow these tips when reheating bacon for food safety:
- Refrigerate cooked bacon within 2 hours after initial cooking
- Reheat bacon thoroughly to 165°F internal temperature
- Eat reheated bacon promptly after cooking; don’t let it sit out
- Look for signs of spoilage like off-colors, odors, or sliminess
- When in doubt, throw it out!
Conclusion
With proper storage and reheating, bacon leftovers can be just as tasty as when first cooked. Refrigerating for a few days and freezing for up to a month are good ways to save unused portions of cooked bacon. Reheating in the oven or skillet prevents the meat from drying out. Raw bacon also freezes well for 1 month as long as it’s tightly wrapped. Following food safety guidelines removes risks when eating reheated bacon. So go ahead and enjoy those crispy, savory bacon leftovers!
