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  2 0 Bacon is a cured product that is subject to a few weeks in a brine solution. This is heavily salted and is a preservation method that has been used for centuries! I would trust your eyes and nose on this one. If it is not rancid or off smelling, not slippery to the touch and no visible mold i say you are safe...but then again that link below says otherwise! Gloria has a great suggestion which is to store bacon in the freezer. When i purchase a package i break it down into bundles that i can pull out an use instantly. I can even slice little slivers off (while it's still frozen) when i want lardoons for greens, soups, omelets, etc. Chef Robin answered in Food & Drink about 1 year ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 "doesn't appear to have anything visually wrong with it" Well, that's sort of what we have microscopes for -- seeing things our beady human eyes can't see. http://www.stilltasty.com/searchitems/search/bacon There could be some nuance there -- I don't know DD Meats, so it's not "commercial", maybe? -- and it wasn't even in a vacuum-sealed package in the first place, but I'd throw it. I'm fairly liberal when it comes to dated groceries, but I try to err on caution when advising others, since it's not my stomach I'm playing with. Also, you might already do this, but I usually take the bacon I don't use (which is most of it) and put it in individual zippies for the freezer. It defrosts fairly quickly when you need it. Gloria answered in Food & Drink about 1 year ago | Report 5 comments by Brian Pitts, Brian Pitts, and Kristin Bell… 0 0 Part of the problem is that I don't even have a sell-by date. I know I bought it out of their fresh case on 10/1, and it's been in the back of a pretty cold fridge ever since. It was well wrapped in plastic bag and then tightly in butcher paper, but that clearly is a lesser standard than vac-sealing. It doesn't have the tell-tale signs that would normally turn me away from bacon - discoloring, slimy texture, off smell - but the age was making me suspicious. I'm not sure of the sourcing on their bacon. It might be made there, but I suspect its probably made by a local producer and provided in bulk. I'm totally onboard with the freezing, BTW. Unfortunately, I forgot about the package until just now - I came across it when cleaning the fridge. I usually put three strips together into a little roll and then store all my rolls in a ziplock bag - that way I can easily pull out a single portion at a time... Brian Pitts commented about 1 year ago | Report 1 0 After doing a few more searches on teh interwebz, I guess I'll just let it go - better safe than sorry! Thanks for the advice! Brian Pitts commented about 1 year ago | Report 0 0 Whew. I'm glad you decided to throw it out! I get scared of people eating expired food. I wanted to say: just throw it away!!! :) Kristin Bell commented about 1 year ago | Report 0 0 It's like a bacon intervention! Brian Pitts commented about 1 year ago | Report 1 0 I, too, mourn lost bacon. The individual-portions-freezing trick changed my life, BTW. Gloria commented about 1 year ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 Depends- is it cured? is it raw? What is their recommended shelf life? How important is it to save a couple of bucks and risk your health? I'm not going to touch this one except to say that everyone should know that meat should be held under 41ºF or above 165ºF - between those temps (the so-called danger zone) you are taking a risk. Meat in that temp range will support growth of all known pathogens and so will present a risk. If you cook it and the internal temp reaches 165ºF you can be sure you have killed any living pathogens. See the FDA or WSDA website for more detail about how to handle food safely. George De Pasquale answered in Food & Drink about 1 year ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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