Shelf stable BACON.

[Meat Hunter]

Ok all you food safety experts, here's one for ya.

Going on our canoe trip and usually take along some of that shelf stable bacon. Instead of cooking for a group this year, I will be cooking for just the boy and myself. On them packages of shelf stable bacon that you find sitting on the shelf at the store, it says to refrigerate after opening. Why is that?

Is there some sort of gas in the package that prevents spoiling or something?

The reason I ask, is we have a few meals planned but do not need a whole package. I was wondering if one could divide that package up and seal up with a foodsaver and still be good to go. What say you?

[Whisky Fish]

Not an expert but generally it's the introduction of bacteria naturally present in the air that begins the spoilage. Somehow they are eliminating bacteria in the packaging of the product. When you introduce air by opening, your only protection becomes temperature.

[IrishChef]

Crisp, cooked bacon is considered shelf stable, and needs no temp control, from a regulatory viewpoint. Refrigeration will likely maintain the quality. I wouldn't worry about it. Besides, you get like 4 slices to a pack. I doubt you would only eat 2 and put the other 2 back....

[Meat Hunter]

Crisp, cooked bacon is considered shelf stable, and needs no temp control, from a regulatory viewpoint. Refrigeration will likely maintain the quality. I wouldn't worry about it. Besides, you get like 4 slices to a pack. I doubt you would only eat 2 and put the other 2 back....

No, if it were up to me, I would eat the whole damn package in one sitting
The only ones I found down here are Hormel brand and it's like 10 slices to a package.

Back to your reply. You said crisp cooked bacon is considered shelf stable. If I simply cooked up regular bacon, you think 2-3 pieces each in a food saver bag would be ok for say, a week without refrigeration?

[IrishChef]

No, if it were up to me, I would eat the whole damn package in one sitting
The only ones I found down here are Hormel brand and it's like 10 slices to a package.

Back to your reply. You said crisp cooked bacon is considered shelf stable. If I simply cooked up regular bacon, you think 2-3 pieces each in a food saver bag would be ok for say, a week without refrigeration?

The ones I have seen have been 2 vac pacs inside the box and you get like 4-5 slices per pouch. As far as doing your own, its up to you. What I would actually suggest, is skip the slices, and go get the big 2# zip bag of bacon bits at Sams Club, for $8. Just think of the comfort from grabbing a handful of bacon bits for breakfast. Who needs granola.......

[Meat Hunter]

2# zip bag of bacon bits at Sams Club, for $8. Just think of the comfort from grabbing a handful of bacon bits for breakfast. Who needs granola.......

Bingo. Bacon bits will fit the bill for these recipes nicely. Damn, I should have thought of that. Good call IC. But I don't know about a handful for breakfast

[IrishChef]

Bingo. Bacon bits will fit the bill for these recipes nicely. Damn, I should have thought of that. Good call IC. But I don't know about a handful for breakfast

I just looked at the package, its only 20 oz, but is supposed to be the same as 5# uncooked. And as far as eating them by the handful, we'll see about that when you get back....

[shellbellc]

I actually really like those big bags of bacon bits from Costco!! I've used them when making certain dips, adds a nice zing. Well that was before I started making my own...

[Richtee]

I just looked at the package, its only 20 oz, but is supposed to be the same as 5# uncooked.

Hmmm even store bought crap would seem to have a better yield than that...

I bet fried out BB would be like 70%.

[curious aardvark]

Back to your reply. You said crisp cooked bacon is considered shelf stable. If I simply cooked up regular bacon, you think 2-3 pieces each in a food saver bag would be ok for say, a week without refrigeration?

yes - no problem at all.

I've had bags of bacon crisps (very thin very crispy bits of seasoned & cured pork - there's a thread somewhere) just in a plastic bag in the hall for some months now.
The seasonings have seriously deteriorated but they're fine to eat, just now taste like crap. First 2 months pretty much perfect. Then i forgot they were there for a couple of months and they taste horrible but no bad bugs.

So bacon cooked crispy in a sealed bag will keep for months at ambient temp.
a week or two - no problem at all.
I'd vac them into 2 strip packages and then just keep a bunch of those in a ziplock bag.

[Pandemonium]

Wait a damn minute lol the big ass bag of bacon bits is no different than the precooked bacon you originally asked about, they both say refrigerate after opening so there is no damn difference get which ever one. or cook your own it keep just fine un friged I would anyway.

[Richtee]

Wait a damn minute lol the big ass bag of bacon bits is no different than the precooked bacon you originally asked about, they both say refrigerate after opening so there is no damn difference get which ever one. or cook your own it keep just fine un friged I would anyway.

That's what I would do as well. Maybe vac individual servings is all. What- about a pound a day?

[Pandemonium]

Yes a lb a day for sure, youll need that bacon power to paddle the canoe all day!!

[Whisky Fish]

It's really very simple. Bacteria needs four things to thrive. Moisture, oxygen(or lack of), A high Ph (lack of acid)and a temp between 40 and 140.
Remove or alter any of those things and your food spoilage is affected dramatically.
Most food preservation uses one or more of these facts to faciltate safe food storage.
Not familiar with the bacon but if you rack down the moisture, nuthin can spoil it. I'd still vac pack and freeze it though. Just me tho

[Meat Hunter]

Well, we got bacon bits. You know, those soy thingamajigs that taste like bacon, only different

Oh well. It will work for some of the dehydrated meals and will work good in our morning grits