Candied bacon, with its crispy, chewy texture and sweet, smoky flavor makes for a delicious side dish or garnish. It is so good, in fact, that you may find yourself making an extra large batch — and while we wouldn't be surprised if you finished the entire pan, it is also possible that you might have some bacon left over. If this is the case, it is important to be sure that you store the candied bacon properly in order to indulge in it for as long as possible. Read on to learn the best way to keep candied bacon fresh and how to tell when it has gone bad.
Much like traditional bacon, it is best to store candied bacon in an airtight container in the refrigerator. While regular cooked bacon lasts only four to five days when stored in the fridge, candied bacon will last a little bit longer — up to three weeks. To optimize the quality of the bacon as it is being stored, be sure to allow it to cool fully to prevent moisture build up. Then, when placing the strips into the container, add parchment paper or foil in between layers to keep the individual slices of bacon from sticking to one another.
Storing candied bacon properly will help to stave off spoilage, but not forever. It is important to be able to check your bacon and identify signs that it has gone bad in order to keep yourself from ingesting harmful pathogens. First, inspect the bacon visually to see if the texture or color has changed significantly. The meat should not be gray or green, and while it is normal for there to be some stickiness, it should not be excessively wet or slimy. Next, check for unpleasant tastes or smells — as with most foods, if the scent or flavor is not appetizing, you should not eat it.
If you find that you are running out of time to enjoy your candied bacon even with these storage tips, you can freeze it in order to prolong its life, where it will last for up to six months. When you are ready to enjoy it, you can simply thaw it out in the fridge or warm it up using the oven. This leftover candied bacon is excellent for being enjoyed as is, or used in another dish. Try including it as a sweet element in a bacon sandwich, as a savory surprise in baked goods like cookies, or even chopped up and sprinkled into popcorn or a salad for added textural interest.
The best practice for storing candied bacon is to keep it in the refrigerator. Before storing, let the caramelized bacon cool to room temperature. This helps keep condensation at bay when the meat is stored in the fridge, ensuring your delectable bacon stays crisp and delicious.
The secret to prolonging the life of these golden, sugary strips lies in proper storage. The best practice for storing candied bacon is to keep it in the refrigerator.
You can store the cooked candied bacon in the refrigerator for up to 1 week. Store it in an airtight container, such as a large zipper bag or plastic container with a lid. To reheat bacon in the microwave, place the bacon on a microwave-safe plate and microwave for 30-60 seconds.
When ready to eat, reheat individual slices in the microwave for a few seconds until warm or crisp, or briefly in the oven at 350°F (175°C) on a baking sheet. This is like candy – we love it! I use a thick sliced pepper bacon and it is so good!
When four days just won't cut it, freezing your candied bacon is an effective way to extend its shelf life to three months or longer. Immediately after cooling, wrap portions in plastic wrap and then in foil, ensuring a tight seal.
The best practice for storing candied bacon is to keep it in the refrigerator. Before storing, let the caramelized bacon cool to room temperature. This helps keep condensation at bay when the meat is stored in the fridge, ensuring your delectable bacon stays crisp and delicious.
The general rule of food safety is to not let raw meat or cooked food sit out for more than 2 hours, and that rule applies to uncooked or cooked bacon. It's wise to be careful with uncooked pork products since they can harbor and grow bacterial pathogens like salmonella and trichinosis.
For long-term storage, the freezer is your best bet. Similar to refrigerating bacon, allow the meat to cool before sealing it in an airtight bag. Remember, condensation is the enemy of crunchy bacon!
Unopened bacon may last roughly two weeks in the fridge and eight months in the freezer. Once the package has been opened, as long as it is well stored in a sealed container, uncooked bacon is good for a week. Sealed in an airtight plastic bag in the freezer, the bacon could last for about a month.
Bacon is typically cured with salt, sugar, and other preservatives, which help to prevent bacteria growth. Heating Bacon will not kill any bacteria, so it's essential to ensure that it is cooked thoroughly before eating it. So avoid heating it more than once.
Yes, it's generally safe to store cooked bacon for later use. To prevent it from drying out or becoming soggy when reheated, you can store it in an airtight container or resealable plastic bag in the refrigerator. Additionally, you can place a paper towel between each layer of bacon to absorb excess moisture.
If your bacon is not eaten within a couple of hours, it will need to be refrigerated or frozen. Candied bacon can be stored in the refrigerator for up to one week in an airtight container. Layer it between sheets of wax paper or parchment paper to keep it all from sticking together.
Opened bacon can only be frozen for one month at most, and is better when frozen for shorter time periods. According to the National Center for Home Food Preservation, the high fat content can cause bacon to develop a rancid flavor even in the freezer.
You can keep bacon in the refrigerator at 40 ºF or below for one week. Bacon can also be frozen at 0 ºF for four months (for best quality). For more information about bacon and storage of other bacon products, go to Bacon and Food Safety.
Also, candied bacon can be left out and kept in the fridge for future use. Mostly, I use brown sugar for this recipe. Sometimes I make candied bacon with white sugar for breakfast if I ran out of brown sugar.. Or sometimes I cook it in the oven, add some spices and drizzle it with maple syrup over pancakes.
For safety, we strongly recommend that bacon jam be refrigerated for times suggested by the recipe (2-4 weeks) or that it be frozen for longer storage. Why is botulism such a big deal? Botulism is as serious as food poisoning gets. It can result in respiratory failure and death.
How is cooked bacon made shelf stable? To make bacon safe to store at room temperature (shelf stable), it is precooked in the plant to have a water activity at or below 0.85 to control Staphylococcus aureus. The cooked yield is 40% of the raw weight.
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