How to Freeze Bacon?

When I purchase bacon for cooking instead of Saturday morning snacking, I invest extra on thick-cut, double-smoked bacon with a decent fat-to-meat ratio. Check for the meat section of your local grocery store; this bacon is occasionally less priced than packaged options, and you can also see more of its meat-to-fat ratio and general appearance there.

You are forced to thaw (and then use) the entire package if you freeze the whole thing. It takes a few minutes of initial work to freeze each slice separately between layers of wax paper, but you may utilize one or two pieces as needed.

How to Freeze Bacon?

Freeze Bacon in Groups

The most obvious way to freeze raw bacon is probably in the original packaging. This process is quick and straightforward, but if you freeze bacon in packs, there are a few things to keep in mind. (Since ButcherBox bacon is sent frozen, we’ve already taken care of some of this for you.)

Only freeze bacon in packs if you want to consume the entire batch immediately after thawing. Do you intend to save the bacon for a substantial brunch or another meal where you’ll use it all up? Then proceed to freeze the bacon package. If not, look at some of the specific freezing techniques listed below.

  • Consider the thawing period.
  • An entire pack of frozen bacon will take longer to defrost than a single piece. Always thaw your bacon in the refrigerator overnight or a dish of water before using it.
  • Put it away safely. Put your bacon in the freezer if delivered in an airtight, sealed package. Keep a record of the day you have frozen it. But if the bacon you bought from the butcher counter isn’t airtight, be careful to freeze it in a freezer bag and mark the date you did so.

Freeze Bacon Slices Individually

If you require a few slices of bacon at a time, would you like to extend its shelf life? If you want to add some flavor to a straightforward recipe or have a craving for bacon and eggs, try freezing the slices separately and removing them as needed. Here is a failsafe technique that only requires a freezer bag and a small piece of wax paper.

  • Large wax paper should be spread out. Pull out more wax paper than you think you’ll need because you’ll be folding the bacon slices between this sheet of wax paper in an accordion fashion.
  • Place a piece of bacon along the wax paper’s edge. Fold the wax paper over the bacon after that.
  • Place the following piece of bacon on top. Continue folding until you run out of bacon.
  • Bacon folded accordion style should be kept in a gallon freezer bag, and slices can be taken out and thawed as needed. Cut the bacon for simple, clean cuts while it’s still frozen.

Construct Frozen Bacon Coils

You don’t want to bother with parchment paper folding. Another quick and simple method exists for freezing bacon slices individually. For the bacon roll technique, keep reading.

  • Clear space in your freezer. A baking sheet must be placed inside for a few hours.
  • Individual bacon slices should be rolled into snail-like coils. It takes no time at all to roll up these adorable little bundles. Arrange them on the baking pan with some space between them.
  • Coils should be frozen until firm. This will require several hours.
  • The coils should be put in a freezer bag. Put a few pieces of the plastic bag in the freezer and take them out as needed. Because they were previously frozen, they won’t stick, and you may thaw, microwave, or chop them right away from the freezer.

Which Pan Must be Used While Cooking Bacon?

Some pans are better than others for cooking bacon. But if you tap into your inner Southern grandma, you’ll always get perfectly cooked strips.

The thick bottom of the cast iron pan, which distributes heat evenly, is why it is king for bacon. Burnt edges from metal will no longer be an issue because it heats up too quickly and is prone to errant hot spots. Additionally, every time you cook bacon in a cast iron skillet, the delectable grease seasons the pan, demonstrating that bacon does improve everything, including cookware.

How is the Bacon Made?

There are various kinds of bacon, and the result varies from maker to the next. Although you can sometimes get similar goods like turkey bacon, bacon is mainly manufactured from pork.

Typically, the meat is immersed in a solution of salt, nitrates, and occasionally sugar during the curing process of bacon. The bacon generally is smoked afterward.

The flesh can be preserved by being cured or smoked, but these processing techniques also add to the distinctive flavor of bacon and maintain its vibrant red color.

Meat becomes an inhospitable environment for germs to flourish when salt and nitrates are added. Bacon has a substantially longer shelf life than fresh pork as a result.

Although bacon is a slice of processed meat, manufacturers employ different amounts of processing and ingredients.

What are the Nutritional Facts of Bacon?

Bacon has a High-Fat Content

  • About 50% of the fats in bacon are monounsaturated, with oleic acid making up the majority of those.
  • The same fatty acid that makes olive oil so lauded and often regarded as “heart-healthy.”
  • The remaining 40% is made up of saturated fat and has a respectable cholesterol level.
  • Bacon’s remaining fat comprises 40% saturated and 10% polyunsaturated triglycerides and a respectable amount of cholesterol.
  • Before recent research, dietary cholesterol was thought to have a small impact on blood cholesterol levels.
  • Saturated fat, on the other hand, has health implications that are hotly debated. Many medical practitioners believe that consuming a lot of saturated fat primarily contributes to heart disease.
  • Although studies have not consistently found a connection between high saturated fat intake and heart disease, it may increase some risk factors for the condition.
  • In the end, the kind of saturated fat, the dietary context, and people’s general lifestyle may all impact the health impacts of saturated fat.
  • Given that the standard serving size is tiny and the high-fat content of bacon, you shouldn’t be concerned.

Bacon is Generally Healthy

Bacon is no exception to the rule that meat is exceptionally nutrient-dense. The following is the composition of 3.5 ounces (100 grams) of cooked bacon:

  • 37 grams of premium animal protein with B1, B2, B3, B5, B6, and B12 vitamins
  • For selenium, 89% of the RDA is met.
  • For phosphorous, 53% of the RDA was completed.
  • Iron, magnesium, zinc, and potassium in reasonable proportions
  • However, other, less processed pork products include all the nutrients in bacon.

Bacon Has a Lot of Salt

  • Bacon has a somewhat high salt content because salt is a component of the curing process.
  • A higher risk of stomach cancer has been linked to eating foods high in salt.
  • People with salt sensitivity may have blood pressure increases from excessive salt consumption.
  • Despite the long-term impact of high blood pressure, studies have not consistently linked salt consumption to heart disease-related deaths.
  • However, if you have high blood pressure and believe you could be salt sensitive, consider reducing your intake of salty foods, such as bacon.

What are the Side Effects of Eating Bacon?

Consuming Bacon is Associated with a Higher Risk of Illness

The primary issue with bacon is its preservation, according to Sally Stevens, RDN. “To pickle the bacon, modern processing depends mostly on nitrites and nitrates and much less on sodium salts. Bacon includes nitrates and nitrites, which potentially cause human cancer at very high concentrations. Some evidence suggests that the nitrates in processed meats raise the dangers of diabetes, heart disease, and colon cancer.

Stevens continues, “A little bacon once in a while is unlikely to hurt you. However, if you’re going to consume bacon, try to get better-quality bacon rather than that awful, overpriced, wet, limp, and nitrate-filled stuff.

Bacon Eating Regularly Causes Early Death

According to a 2015 study, eating processed meats like bacon increased the chance of dying young—Jay Cowin, NNCP, RNT, RNC, CHN, CSNA at SYSTEM. According to the study, there is an 8% higher chance of acquiring heart disease or diabetes and a 33% higher risk of dying young for every additional 50 grams of processed meat consumed daily.

According to Cowin, “the study didn’t specifically state how many strips of bacon would equal 50 grams—but it’s safe to conclude that it’s somewhere in the vicinity of two strips if we’re estimating based on what we know about portion sizes.”

Since it’s difficult to know where all the saturated fat, salt, protein, and nitrates are in bacon, those elements might also be considered in some people’s calculations.

Gaining Weight Quickly with Bacon

According to Dr. Daniel Boyer of the Farr Institute, bacon is calorie-dense. “According to the World Health Organization, calorie-dense foods significantly contribute to overweight and obesity. When you consume more calories than your body requires, the extra calories are often stored as fat, resulting in more than body weight.”

He says, “Obesity and overweight are significant risk factors for several health issues, such as high blood pressure, stroke, type 2 diabetes, gallbladder illnesses, and various causes of mortality.”

Is Nitrate-Free Bacon and Other Processed Meats Preferable to Eat?

The link between increased cancer risk and processed meat consumption is relatively well established. However, choosing bacon or other meats free of nitrates doesn’t necessarily make them healthier for you. The statement “no nitrates added” on a product label is a little deceptive because celery juice or powder, high in natural nitrates, is used to cure nitrate-free bacon instead of artificial nitrates used during manufacturing.

The vitamin C argument doesn’t hold up here either because celery juice or powder don’t have the same levels of vitamin C as a fresh celery stick would. Regarding nitrosamines and cancer risks, nitrate-free bacon has the same dangers as ‘regular’ bacon.

When Eating Bacon, How Much is Okay?

The NHS advises cutting back to 70g of red and processed meats per day if you currently consume more than 90g (cooked weight) daily. This is around the same as two to three rashers of bacon or slightly more than two slices of roast lamb, beef, or pig (with each about the size of half a piece of bread). In light of more recent research, limiting your consumption of all processed meats to once every two weeks is advised. As a result, it is recommended to consume as little bacon as possible; once every two weeks is ideal.

How Can I Reduce the Danger Associated with Consuming Bacon?

  1. Eat your bacon with salad, peppers, avocado, or greens.
  2. Use lower temperatures to fry the bacon.
  3. Purchase meat infrequently, but make sure it’s of the highest caliber you can manage.
  4. Try turkey rashers, smoky-flavored tofu, or tempeh rashers as substitutes for bacon.
  5. Replace it with intensely flavored smoked salmon or trout.
  6. Substitute “meaty” vegetables like portobello and porcini mushrooms for the meat.
  7. Add spices like paprika and chipotle peppers to recreate the smokey flavor of bacon and add more depth.
  8. You can substitute lentils, chickpeas, kidney beans, peas, butter beans, baked beans, or haricot beans for bacon.


You’re not alone if you’ve ever wondered how to freeze bacon. Most people don’t think about freezing bacon – they eat it within days of purchasing it. But there are times when you want to store bacon in a freezer for a later date. Using a microwave to thaw bacon is a quick and easy way to keep it fresh for months.