Bacon is the ultimate savory staple, perfect for weekend breakfasts, burger toppings, and wrapping around vegetables. Because bacon is cured with salt and nitrates, many people assume it lasts much longer than fresh pork. However, it is still a highly perishable meat product that requires strict temperature control and a watchful eye.
Refrigerator Storage Times
The USDA provides clear guidance on how long you can safely store raw bacon in a refrigerator set to 40 °F (4 °C) or colder:
- Unopened Packages: An unopened, vacuum-sealed package of raw bacon can be safely kept in the refrigerator for up to 2 weeks, or until the printed “use-by” date on the packaging.
- Opened Packages: Once the vacuum seal is broken, the clock speeds up. Opened raw bacon will only last for 7 days in the fridge.
- Storage Tip: To maximize freshness after opening, do not leave the bacon in its torn plastic packaging. Transfer the remaining strips to a heavy-duty, zip-top plastic bag or an airtight container to prevent oxygen exposure and keep it from absorbing other odors in your fridge.
Freezing Raw Bacon
If you cannot finish the package within the safe refrigeration window, freezing is a great way to prevent waste.
- While freezing keeps meat safe indefinitely, the USDA recommends using frozen bacon within 1 month for the best quality. The high fat content in bacon can turn rancid even while frozen if stored for too long.
- If you plan to freeze an unopened package, overwrap the store packaging with heavy-duty aluminum foil or place it inside a freezer bag to prevent freezer burn.
- For easy portioning, you can roll individual strips of raw bacon into spirals, flash-freeze them on a baking sheet, and then store the frozen spirals in a bag so you only pull out exactly what you need.
Signs Your Bacon Has Gone Bad
Because of its high fat content, bacon can spoil quickly if left too warm or exposed to air. Discard the bacon immediately if you notice:
- A sour or funky odor: Fresh bacon should smell savory and smoky. If it smells sour, fishy, sulfurous, or otherwise “off,” it has spoiled.
- A slimy texture: While raw bacon is naturally moist and slightly fatty to the touch, it should never feel sticky, tacky, or coated in slime.
- Color changes: Fresh bacon features a vibrant pinkish-red meat with bright white fat. If the meat has turned dull, gray, brown, or greenish, or if the white fat has taken on a yellow hue, the meat is no longer safe to consume.
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