The End of Smelly Bacon





Introduction: The End of Smelly Bacon

I am the only one in our house who eats bacon regularly. Before what you read in the Instructable, a pound of bacon would be opened and most of it would rest on a refrigerator shelf for several weeks uncooked. After a while it developed an odor. We might cook all of it and reheat it, but it tasted like old reheated bacon. We might also put the opened package into the freezer, but then I had to thaw all of it, cook what I wanted, and freeze it again. I found a new, better way.

Needed for this are:
  • An unopened package of bacon (not frozen)
  • A knife for opening the bacon package
  • Plastic sandwich bags
  • A larger locking plastic bag

Step 1: Open the Package

Open the package of bacon and pull off as many strips as you usually eat in one serving. For me that is two slices.

Step 2: Bag the Bacon

Fold each serving portion and place each into a separate sandwich baggie. Fold the baggie around the bacon.

Step 3: Bag the Baggies

Place the sandwich baggies into a locking freezer bag, seal the lock, and place into a freezer.

When you want bacon, open the locking freezer bag. Remove a baggie. Remove the bacon from the baggie. Place a paper towel on a plate and place the serving of bacon onto the paper towel. Cook for two burst of 25 seconds in a microwave. Remove the plate from the microwave. Watch out for hot grease. Lay each piece of bacon flat on the towel. Wrap one piece in a couple of layers of the paper towel. Then wrap the other in the towel.

Place the plate back into the microwave and cook in bursts of 25 seconds on high until the bacon is done as crisply as you want it. Watch out for hot grease. Unwrap the cooked bacon and enjoy.

I have kept bacon in the freezer like this for a couple of months and it tasted absolutely fresh when cooked.



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    Fry up the whole package. Eat it all. I do this a couple times a year. Pork immersion therapy. mmm bacon'.

    i also freeze bacon servings. i wrap mine in wax paper and all the bundles in one big piece of tin foil the taste stays fine the bacon comes off the wax paper easy and you can recycle the foil. plus no wasted bacon or, as delish as it is, eating a pound in 2 days.

    I lay out a length of clear wrap (Saran etc) and lay each slice on that. When I have all the bacon on I place another length over the top and loosely roll it up and place in a gallon bag. and freeze. Whenever I want bacon I take it out and unroll untill I have the number of slices I need. No more old tasting bacon.

    Your plan is good. I have been doing something similar for 12 years where I take the serving size and put in a gallon freezer bag. I have several servings in the back and pull a vacuum on the bag and freeze it. i open it and take out 1 serving or 2 if needed and reseal and restore the vacuum. I then heat on the griddle turning the bacon over until all are thawed. I have crispy bacon and no waste.

    As an obvious alternative for those who don't like microwaved bacon, you could just take one serving of bacon out of the freezer the day before, and then cook it as normal on the grill/griddle.

    One good tip to reducing the number of plastic freezer bags used by this process is to separate the slices with greasproof (parchment) paper instead. It's recyclable, although you could just as easily re-use the ziplock bags a few times, but you'd have to put them back in the freezer immediately after use for hygeine reasons.

    Good idea, Phil. I was forced to stop eating ham (prosciutto), which I love, for hypertension problems. Here it is not usual eating bacon, and almost always it is eated raw, not cooked.

    I remember your Instructable on removing the salt from ham by soaking it in water. I have seen some things lately that suggest medical authorities may have been too alarmist about the dangers of salt for hypertension. Salt may not be as much of a danger as previously suggested. I have always been taught not to eat uncooked pork because of the danger of contracting trichinosis.

    Yes, it is as you say, Phil, always in medicine o science the day's phrase is "yesterday we think that blah blah, but today we knows that blah blah blah blah". Hypertension, diabetes, kidney stones, are not exceptions.

    Desalting ham you loss a bit of taste. I do that only when the piece is too salty, but lately the factories are doing it at good point.

    Here are coming the first colds, and this raises the arterial tension.

    About trichinosis, I think the danger was exaggerated, in my young 67 years I never seen a case, and these things are very sensitive to people. Raw ham (proscuitto) is for me the King of stiffs (cold meats), its taste is incomparable.

    I did know a family who butchered a hog at home and made their own sausage. They did not cook the sausage adequately and were very sick with trichinosis.

    Here some businesses sell prosciutto ham, which would be ham ham. That amuses me. It sounds very fancy, though.

    Sausages, hamburguers, etc, all minced meat foods, are very dangerous it they are low cooked. The meat must be all brown, without a pink or red part.

    Salt kills the thichine and its eggs-cysts, in some days or hours. Freezer too.

    If you taste a well done prosciutto, you will say "what I was missing!". Spanish and Italian are very good, I don't know others. Lately, Argentine are good, too.