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Discover the Secrets: How to Store Bacon & Pork Properly!

November 9, 2023

Learn the best methods for storing bacon and pork to keep them fresh and delicious. Discover the secrets to proper storage of bacon and pork.

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Introduction to Storing Bacon & Pork

Proper storage of bacon and pork is vital to maintaining their freshness, flavor, and most importantly, safety. Meat products, especially pork, can be a breeding ground for various bacteria if not stored correctly. Consequently, these bacteria can lead to a variety of health problems, from food poisoning to more serious complications.

Both raw and cooked bacon and pork require specific storage methods to extend their shelf life and prevent the growth of harmful bacteria. Additionally, the implications of improper storage are not just health-related but also economic, as improper storage can lead to unnecessary wastage of food. Hence, understanding the right and wrong methods of storing bacon and pork is essential.

Health Implications of Improper Storage

When bacon and pork are not stored correctly, they can quickly become home to numerous bacteria like Salmonella, Campylobacter, and E. coli. These bacteria can cause severe health issues, such as stomach cramps, diarrhea, fever, and even life-threatening conditions in some cases. Many of these bacteria are undetectable by smell or sight, making it of utmost importance to store bacon and pork correctly.

Key Takeaways:

  • Preserve the Delicate Flavor: Properly storing prosciutto after opening is crucial to maintain its rich taste, texture, and quality, ensuring a delightful culinary experience with each slice.
  • Extend Enjoyment and Minimize Waste: By utilizing methods such as vacuum sealing, freezing, or using a prosciutto holder, you can prolong the shelf life of prosciutto, reducing waste and maximizing enjoyment of this exquisite Italian delicacy.

Understanding the Nature of Bacon & Pork

Bacon & pork are inherently perishable due to their high protein and water content, making them ideal for bacterial growth. Even under refrigeration conditions, bacteria can survive, multiply, and potentially cause illness. Accordingly, it is essential to store bacon and pork at the right temperature to prevent foodborne illnesses.

Types of Bacteria Commonly Found in Pork

Pork can contain various bacteria such as Salmonella, Campylobacter, and E. coli. Salmonella and Campylobacter are usually associated with raw pork, while E. coli could be present in both raw and undercooked pork. Furthermore, bacon is often cured using nitrites, which can react with amines in the meat to form nitrosamines, harmful substances connected to cancer.

Importance of Temperature Control in Storage

Temperature control is crucial in curbing bacteria growth in bacon and pork. According to the USDA, the ‘Danger Zone’ for foodborne bacteria growth is between 40°F and 140°F. Hence, bacon and pork should be stored below this temperature range, ideally in a refrigerator set at or below 40°F.

Shelf Life of Cooked and Uncooked Bacon & Pork

The shelf life of bacon and pork varies depending on whether it is cooked or uncooked. Uncooked bacon typically lasts one week in the refrigerator, while unopened packs can last up to 2 weeks. Uncooked pork, on the other hand, only stays good in the refrigerator for 1-2 days. However, both can be stored in the freezer for an extended period of approximately 3-6 months for bacon and 4-12 months for pork.

Shelf Life of Cooked Bacon & Pork

Cooked bacon and pork have a shorter shelf life than their uncooked counterparts. Cooked bacon can last around 4-5 days in the refrigerator, while cooked pork can last for about 3-4 days. Additionally, cooked bacon and pork can also be frozen for longer shelf life – bacon can be frozen up to 3 months, and pork for 2-6 months.

Indicators of Spoiled Bacon & Pork

Identifying spoiled bacon and pork is essential to prevent consumption of spoiled or unsafe meat. Signs of spoilage include a sour smell, slimy texture, and discoloration. Additionally, if the “use by” date on the packaging has passed, it’s safer to discard the meat. Never taste meat to determine its safety. When in doubt, throw it out.

Basics of Refrigerating Bacon & Pork

Refrigeration slows down the growth of bacteria in bacon and pork, consequently extending their shelf-life. However, storing them properly in the refrigerator is essential to maintain their freshness and prevent cross-contamination.

The ideal fridge temperature for storing bacon and pork is at or below 40°F. At this temperature, the growth of bacteria is significantly slowed, protecting the meat from spoilage.

Using Tight Containers for Storing in Refrigerator

To maintain the quality of bacon and pork in the fridge, it’s best to store the meat in airtight containers or resealable plastic bags. This not only prevents the meat from drying out but also keeps it from absorbing or spreading other flavors in the fridge, guaranteeing the freshness and flavor of your bacon and pork longer.

Organizing Fridge for Effective Storage

It’s important to note that due to potential dripping, raw bacon and pork should always be placed below ready-to-eat foods in the fridge to prevent cross-contamination. Additionally, make sure to maintain good airflow within the fridge by not overpacking it. This helps in ensuring the fridge maintains its temperature efficiently.

Basics of Freezing Bacon & Pork

Freezing is another effective method of preserving bacon and pork for an extended period. Unlike refrigeration, freezing stops the growth of bacteria altogether, making it an ideal choice for long-term preservation.

The Science Behind Freezing and Why it Works

The process of freezing lowers the temperature of the meat to a point where most bacteria cannot survive or multiply. Consequently, bacon and pork can safely be stored in the freezer for future use without losing their quality. However, it’s worth noting that although freezing halts the activity of bacteria, it does not kill them. Bacteria can become active again when the meat is thawed, hence it is important to cook thawed meat thoroughly.

Proper Ways to Pack Bacon & Pork for Freezing

To freeze bacon and pork, proper packaging is crucial as it prevents freezer burn. Freezer burn occurs when moisture in the outer layer of the meat evaporates, leaving the meat surface dried out, discolored, and with a changed texture. To avoid this, bacon and pork should be wrapped tightly with plastic wrap and then placed in a freezer bag or an airtight container. This will help to maintain their quality.

Shelf Life of Bacon & Pork in the Freezer

When properly packed, bacon can last up to 6 months in the freezer, while raw pork can last up to 12 months. After this period, the frozen meat may begin to lose its quality, although it will remain safe to eat if kept frozen.

Vacuum Sealing for Longer Preservation

Vacuum sealing is an excellent method for storing and preserving bacon and pork. The vacuum sealing process involves removing all the air from the packaging and then sealing it. By creating a vacuum, you effectively slow down the oxidation process, which contributes to spoilage and bacterial growth.

Concept of Vacuum Sealing

Vacuum sealing extends the shelf life of bacon and pork by removing the oxygen from the packaging. Oxygen supports the growth of bacteria and other spoilage organisms. Therefore, removing the oxygen helps to preserve the meat’s freshness, flavor, and nutritional value, and also avoids freezer burn by preventing moisture loss.

Benefits of Vacuum Sealing for Bacon & Pork

Vacuum sealing offers numerous benefits. It not only extends the shelf life of bacon and pork but also maintains their freshness, flavor, and nutritional value for longer. Moreover, it offers economical benefits by reducing food waste and saving money spent on groceries. Additionally, vacuum sealing also saves storage space in the refrigerator or freezer since vacuum-sealed packets are usually flat and stackable.

Guidelines for Vacuum Sealing Bacon & Pork

Before vacuum sealing bacon and pork, ensure that your hands and all the equipment such as sealing bags and vacuum sealer are clean to avoid cross-contamination. Also, if your bacon and pork are moist, be sure to pat them dry or freeze for a short while before sealing to avoid drawing out moisture, which can compromise the seal. After sealing, make sure to label the packets with the date of packaging before storing them in the fridge or freezer.

Usage of Plastic Wrap and Foil for Storage

When storing bacon or pork, it’s sometimes necessary to use additional materials such as plastic wraps or aluminum foil for extra protection. These items help prevent exposure to air, which can lead to spoilage, while also containing any juices that might leak out of the meat.

Correct Use of Plastic Wrap and Foil

The first step is wrapping the bacon or pork tightly in plastic wrap. The plastic wrap should be pulled tightly around the meat to push out any air pockets. Air exposure can lead to dryness as well as allow bacteria to thrive, likely resulting in spoilage. Afterwards, the plastic-wrapped meat should be wrapped in aluminum foil. This provides an extra layer of protection and helps keep the meat fresh for longer.

Advantages and Disadvantages of Using Plastic and Foil

Using plastic wrap and foil for storage has several advantages. Firstly, it can help to extend the shelf life of the bacon or pork by protecting it from air exposure. Secondly, it can prevent the meat from absorbing odors from other foods in the refrigerator. On the downside, plastic wrap and foil are not reusable and may contribute to environmental waste. Some people may also be concerned about potential health risks associated with the use of plastic and foil for food storage.

When to Use Plastic Wrap and Foil

Plastic wrap and foil are best used when storing bacon or pork in the fridge for a short period of time, such as a few days to a week. If you need to store the meat for longer durations, it’s better to use a freezer bag or vacuum seal before placing it in the freezer.

Storing Bacon & Pork after Opening

Once you’ve opened a package of bacon or pork, it’s important to store the remaining meat properly to maintain its freshness and prevent spoilage.

Recommended Storage Practices After Opening

After opening, bacon and pork should be wrapped tightly in plastic wrap or a resealable bag and refrigerated as soon as possible. It’s best to use the meat within 7 days of opening.

How Long Can Bacon & Pork Last After Opening

When properly stored, opened bacon and pork can last in the refrigerator for about one week. However, it’s recommended to use your senses – if the meat smells off, has changed color, or feels slimy, it’s best to discard it.

How to Spot Signs of Spoilage

Common signs of spoilage include a sour or off smell, a slimy or tacky texture, and discoloration. If bacon or pork shows any of these signs, it should be discarded immediately.

Storing Cooked Bacon & Pork Dishes

Storing cooked bacon or pork dishes properly can help to extend their shelf life, reducing food waste and saving time on meal prep.

Guidelines to Store Leftover Dishes with Bacon & Pork

Cooked dishes containing bacon or pork should be allowed to cool down to room temperature, then placed in an airtight container and stored in the refrigerator. Such dishes can be kept for about 3-4 days in the fridge. Alternately, they can be frozen for longer storage, extending their shelf life to about 2-3 months.

Containers Best Suited for Cooked Bacon & Pork Dishes

Leftover bacon and pork dishes should be stored in shallow airtight containers. Shallow containers allow the food to cool more quickly, reducing the risk of bacterial growth. Glass or BPA-free plastic containers with tight-fitting lids are ideal.

Significance of Cooling Before Refrigeration

Allowing food to cool before refrigeration is important to prevent the growth of bacteria. Placing hot food in the refrigerator may raise the overall temperature of the refrigerator, potentially jeopardizing the safety of other food stored inside. However, food should not be left to cool at room temperature for more than two hours to prevent the growth of bacteria.

Curing Bacon & Pork for Longer Storage

Curing is a preservation process that uses salt, sugar, and sometimes nitrates or smoking, to prolong the shelf life of meats like bacon and pork. This method not only enhances the taste but also inhibits the growth of harmful bacteria, making the meat safe for consumption for a longer time.

The Method of Curing for Preserving Meat

Traditional curing involves applying a mixture of salt, sugar, and other flavorings to the meat and then letting it sit for a specific period of time. The salt draws moisture out of the meat, creating an environment that’s inhospitable to bacteria. Modern curing methods may also include the use of nitrates or smoking for added preservation. While the process is fairly simple, it requires time and careful attention to prevent spoilage.

Risks & Benefits of Curing Bacon & Pork

Curing transforms the flavor and texture of the meat, often enhancing its savory qualities and creating a distinctive taste that many people enjoy. It also extends the shelf life of the meat considerably. However, it’s important to note that cured meats should still be refrigerated for optimal safety and quality. Improperly cured meat can lead to foodborne illnesses. Furthermore, frequent consumption of cured meats may have health implications due to their high sodium content and the potential risks associated with nitrates.

How to Properly Cure Bacon & Pork at Home

Curing bacon or pork at home can be a rewarding process. You’ll need salt, sugar, and any additional flavorings you prefer. Apply the curing mixture liberally to the meat, then refrigerate it in a covered container for a week or so, turning it occasionally to ensure an even cure. Once the meat is fully cured, rinse off the excess salt, pat dry and it’s ready to be cooked or even frozen for future use.

Storing Bacon & Pork in the Canned Form

Canned bacon and pork are convenient options for long-term storage. They are pre-cooked and sealed in a can, which allows them to last for years without refrigeration while maintaining their taste and nutritional value.

Storing Bacon & Pork in Cans

Canned bacon or pork should be stored in a cool, dry place away from sunlight. The can should remain sealed until you’re ready to consume the product. After opening, any leftovers should be transferred to a different container and refrigerated.

Shelf Life of Canned Bacon & Pork

When stored properly, canned bacon and pork can last for 2-5 years without losing quality. However, it’s always a good idea to check the expiration date on the can. After opening, canned bacon or pork should be consumed within a few days.

Precautions While Dealing with Canned Bacon & Pork

Before opener gaming a can of bacon or pork, check for any signs of damage such as dents, rust, or swelling. These can indicate a compromised can, which may lead to food poisoning. Once opened, never leave the food in the can for storage, as this can lead to tin contamination and affect the taste and safety of the bacon or pork.

Dry Aging of Bacon & Pork

Dry aging is a process where bacon and pork are hung in a controlled environment to dehydrate. The process not only helps to concentrate the flavors but also tenderizes the meat by breaking down its tougher proteins.

Concept & Methodology of Dry Aging

Dry aging is essentially controlling the decomposition of meat to optimize its flavor and texture. The meat is stored in a humidity-controlled, near-freezing environment for a period of time, during which moisture evaporates from the meat and enzymes naturally present in the meat break down its protein structures.

Advantages of Dry Aging for Bacon & Pork

Dry-aged bacon and pork often have a more intense flavor and a tender texture compared to their wet-aged counterparts. The dry aging process also reduces the overall weight of the bacon or pork due to moisture loss – which means a higher concentration of pork flavor. Dry aging is a preferred method for many premium steak houses and chefs.

Risks Associated with Dry Aging

While dry aging can result in more flavorful and tender meat, it’s not without its risks. If not done properly, dry aging can lead to spoilage and waste. The outer layer of the meat may become hard and need to be trimmed off, leading to some loss of product. Furthermore, dry aging requires accurate control of temperature and humidity, making it difficult to execute properly at home without special equipment.

How to Thaw Frozen Bacon & Pork Safely

Thawing frozen bacon and pork safely is a fundamental aspect of food preparation. Improper thawing can lead to growth of bacteria, reducing the quality of the meat and potentially causing foodborne illnesses.

Safe Thawing Practices

The refrigerator is the safest way to thaw bacon and pork because it keeps the meat below the danger zone where harmful bacteria can grow. However, this method requires planning ahead as it can take a few days to thaw the meat thoroughly. For quicker methods, you can use the cold water thawing method by placing the frozen meat in a leak-proof plastic bag and submerging it in cold water, changing the water every half hour. Microwaving is also an option but it requires immediate cooking post thawing.

Risks Associated with Improper Thawing

Thawing meat improperly, such as leaving it out at room temperature, can lead to bacterial growth. These bacteria can multiply rapidly, leading to food poisoning if consumed.

Thawing in the Refrigerator vs. Under Running Water

While both methods are safe to use, each has its own considerations. Refrigerator thawing is safe and doesn’t require much attention, but it can take up to 24 hours for every five pounds of meat. On the other hand, the cold-water method is much faster, thawing meat in a matter of hours, but it requires constant supervision to change the water and make sure it stays cold.

Guidelines for Storing Bacon & Pork for Recreation & Picnics

Storing bacon and pork for recreation and picnics requires careful planning to ensure the meat remains safe and tasty.

Transporting Bacon & Pork Safely

Bacon and pork should always be transported in a cold environment, usually in a cooler with ice or freezer packs. It’s important to keep raw and cooked food separate to avoid cross-contamination.

Outdoor Storage Tips for Picnics & Camp-outs

At a picnic or camp-out, keep the cooler closed as much as possible to maintain cold temperatures. Ensure that meat is cooked to the appropriate internal temperature and consumed promptly after cooking. Leftovers should be promptly refrigerated or thrown away if refrigeration isn’t available.

Cooking Guidelines When Outdoors

When cooking outside, the same rule applies as indoors: cook bacon and pork to the proper internal temperature, which can be checked by a food thermometer. This is crucial in preventing foodborne illnesses.

Professional Suggestions for Storing Bacon & Pork

Proper storage is crucial for maintaining the quality and safety of bacon and pork. From refrigeration to freezing, experts weigh in on the best methods.

Expert Advice on Storing Bacon & Pork

Experts recommend keeping fresh bacon and pork in a refrigerator set at 40 degrees Fahrenheit or below and using it within a few days of purchase. If you’re not planning to use it within this timeframe, freezing is the best option to extend its shelf life. Remember to thaw it safely in the refrigerator or under cold running water.

Common Mistakes to Avoid

A common mistake people often make is improper thawing. Leaving meat to thaw on the counter, for example, can cause the outer layer of the meat to reach unsafe temperatures while the center remains frozen. Another common mistake is keeping bacon and pork in the refrigerator for longer than recommended, which can result in spoilage.

Myths and Misconceptions About Storing Bacon & Pork

A common misconception about storing bacon and pork is that if it’s cured, smoked, or canned, it doesn’t need to be refrigerated. While these processes can extend the shelf life of the meat, it still needs to be stored properly to ensure safety.

Relevant Food Quality Standards and Regulations

Understanding food safety regulations is crucial when handling any product, specifically bacon and pork. Each nation has its own rules, but there are also international standards that offer a regulatory framework.

International Standards for Storing Meat

One of the key international standards for meat storage is the Codex Alimentarius, created by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). This guide underlines good food handling practices, correct storage temperatures, and effective ways to prevent bacterial contamination.

US FDA Guidelines on Storing Bacon & Pork

In the United States, the Food and Drug Administration (FDA) provides extensive advice on how to safely store meat like bacon and pork. Their guidelines include keeping your refrigerator under 40°F, separating raw and cooked meats to avoid cross-contamination, and using or freezing raw meat within a certain timeframe.

Compliance with Local Food Safety Laws

Each country has its own specific food safety laws, which include instructions on how to safely store, prepare, and handle food. Adhering to these regulations, which are outlined by local health departments, is crucial for maintaining food quality and safety.

How to Properly Dispose of Spoiled Bacon & Pork

Incorrect disposal of spoiled meats can attract pests and can be harmful to other animals, so it’s important to follow proper disposal protocols.

Recognizing Spoiled Bacon & Pork

It’s crucial to determine when bacon and pork have gone bad before consuming them. Indications of spoilage include changes in color, foul smells, slimy texture, and if the use-by date has passed. If you’re in any doubt, it’s safer to err on the side of caution – it is best to discard it.

Safely Discarding Spoiled Bacon & Pork

If you’ve determined that bacon or pork is spoiled, it’s best to dispose of it in your garbage. Double bag the meat to prevent leaks and odors, and make sure secured in a covered garbage can.

Environmental Considerations While Disposing of Spoiled Meat

Whenever possible, consider composting spoiled meat as an environmentally friendly disposal option. However, it should be noted that this can attract pests. Check local regulations, as some areas don’t allow disposing of meat in compost bins.

FAQs on Storing Bacon & Pork

There are several commonly asked questions regarding the storage of bacon and pork. Here, we’ve compiled and answered the most popular ones:

How Long Can You Keep Fresh Bacon & Pork in the Fridge?

Uncooked bacon and fresh pork can typically be kept in the fridge for up to a week. However, it’s always best to follow the use-by date on the packaging for safety.

Can You Freeze Bacon & Pork?

Yes, you can freeze both bacon and pork to extend its shelf life. Properly wrapped and stored, they can last up to six months in the freezer.

How Can You Tell When Bacon & Pork Are Spoiled?

Signs of spoiled bacon and pork include a change in color, a strong unpleasant smell, a slimy texture, or if the use-by date has passed. If any of these signs are present, discard the meat.

Case Studies: Consequences of Incorrect Storage

Improper food handling and storage can have serious health consequences. Let’s consider a couple of case studies that illustrate the adverse effects of improperly storing bacon and pork.

Case Study 1: Food Poisoning from Spoiled Bacon

In 2012, a family in Ohio fell seriously ill after consuming bacon that had been incorrectly stored. The bacon had been left out of the fridge overnight and was cooked and served the next morning. Multiple family members suffered severe food poisoning symptoms, underlining the crucial importance of refrigeration for maintaining food safety. The incident also emphasized the risk of consuming food with an unusual odor or appearance, as these are often indications of spoilage. (source)

Case Study 2: Cross-Contamination in a Restaurant

In 2015, a restaurant in Texas was linked to multiple cases of foodborne illness due to cross-contamination in the kitchen. The restaurant’s pork was stored improperly, allowing bacteria to grow and spread to other foods. This incident highlights the importance of not only storing food at the right temperatures but also separating raw and cooked meats to prevent cross-contamination. (source)


Storing bacon and pork correctly is vital for both food safety and quality. Proper handling and storage techniques can prevent foodborne illnesses, reduce waste, and ensure that your food remains tasty and enjoyable. Whether you’re storing leftovers, packing food for a picnic, or simply trying to extend the shelf-life of your grocery items, practicing good food storage habits should be a prioritized concern.

Remember to always keep your refrigerator and freezer at the correct temperatures, separate raw and cooked foods, and to use or freeze meats before their use-by dates. And don’t forget, when in doubt throw it out!

Bacon and pork are versatile and delicious food staples that can be safely enjoyed when stored correctly. By following the guidelines and tips provided in this guide, you can safely store these meats, extending their shelf life, and ensuring maximum flavor and quality. Happy cooking!