Pre-cooked bacon

[KenK]

I'm trying pre-cooked bacon pieces (Hormel Black Label) for the first time.
Can anyone who has used these tell me about how long they last in the
opened package in the refrigerator? The package gives no information. I
noticed that the 'sell-by' date is about six months in the future so they
may keep well. I expect I'll only use them occasionally. Freezing would
make them swkward to use.

TIA


--
"Experience is something you don't get until
just after you need it." Steven Wright

[billn]

"KenK" wrote:
> I'm trying pre-cooked bacon pieces (Hormel Black Label) for the first
> time.
> Can anyone who has used these tell me about how long they last in the
> opened package in the refrigerator? The package gives no information. I
> noticed that the 'sell-by' date is about six months in the future so they
> may keep well. I expect I'll only use them occasionally. Freezing would
> make them swkward to use.

Kent, we buy the 9.6 ounce, 72 slice zip-lock package of the Hormel Black
Label from Sam's Club, and in periods where we don't eat much bacon, I know
an opened package has been used for 3+ months with no ill effects. We keep
it in a cold part of the fridge and always careful to seal it up after use.
--
bill n

[billn]

"Sqwertz" wrote:

> Wow. 72 slices weighs 9.6 ounces? That's an 87% skrinkage (regular
> sliced bacon weighs 1oz/slice).
>
> I don't even want to know the price! 72 slices of raw bacon would be
> about $16, but it shouldn't shrink that much even if I do like bacon
> on "rare" side. I figure I get no less than 33% final weight in
> product. But then I've got bacon grease, too! And the smell
> permeating the house!
>
> So 72 slices pre-cooked would ideally weigh about 24 ounces in my
> "Perfect Bacon World" ;-)

I think these slices are kind of a scam though. They're very thin. I've
recently baked a couple pounds of regular bacon in the oven, and the slices
were 2 to 3 times as thick at the Hormel...

Price was around $9.50 or so. I look at it as more of a convenience item.
--
bill n

[z z]

I like the thinness of this bacon-I am more of a sausage fan but I did
buy this from Sam's Club once few years ago. Very thin bacon equals very
light and crispy bacon. I have always found that thick sliced bacon can
get kind of gritty in the thickest parts after cooking. Thin bacon
because it is partially cooked takes seconds in the microwave and I am
less likely to burn it than raw bacon I have to cook for long time.

[sf]

On 7 May 2012 16:25:38 GMT, KenK <inv...@invalid.com> wrote:

> I'm trying pre-cooked bacon pieces (Hormel Black Label) for the first time.
> Can anyone who has used these tell me about how long they last in the
> opened package in the refrigerator? The package gives no information. I
> noticed that the 'sell-by' date is about six months in the future so they
> may keep well. I expect I'll only use them occasionally. Freezing would
> make them swkward to use.
>

Wrap them individually (or whatever number you'd use as a minimum) in
cling wrap and freeze them. They'll thaw in a few minutes or - less
if you applied heat.

--
Food is an important part of a balanced diet.

[billn]

"Sqwertz" wrote:

> I figured they must be paper thin. I've seen the packages in the
> store and have just scoffed as I glance at the price, but I never
> bothered to do the math.

>
>> Price was around $9.50 or so. I look at it as more of a convenience
>> item.
>

> I guess in bulk the price isn't that bad. If bacon shrinks to 1/3rd
> it's original weight and $9.50 buys you 2.5lbs of raw bacon, then
> that's about 13oz yield compared to your 9.6 ounces for the same
> price. So that's only <cough> about 45% more you're paying.

You'll like this: It says in a red oval on the package "72 slices equals 4
pounds of raw bacon!"

That earns a ROTFLMAO.

> I suspect they're thinner to make them reheat better. The thicker the
> bacon the less edible it is reheated.

I never thought of that, but that's probably it. Only take a few seconds to
heat up a couple three slices.

> As for shelf life in the fridge, don't they sell most of that stuff
> unrefrigerated - I know some brands are sold that way. Lack of
> significant moisture + fat + salt would probably mean it would last a
> while (but would need refrigerated once opened, of course).

That's another thing. Up to a couple years ago, they used to sell it
unrefrigerated, in addition to having it in the cooler. Then all of a
sudden it was only available in the cooler. Probably had complaints from
customers who couldn't wrap their heads around the idea that it really
didn't need to be refrigerated.

Dang it though. I find the older I get, the more I like bacon. I'd have no
problem downing a pound a day with a dozen eggs. Bet if I tried I could get
up to 600 pounds by age 60 if I tried, LOL. (Don't even weigh 200 lbs yet!)
--
bill n
--
bill n
>
> -sw

[Jim Elbrecht]

Actually, the manufacturer makes it even easier. Each slice is on a
paper sheet. We store ours in the freezer & take out a slice at a
time. It crumbles into a soup, or nukes for a side in seconds.

Our refrigerator freezer has a handy spring-shelf in its ceiling that
hold a couple bags of bacon.

Jim

[dsi1]

On 5/7/2012 6:25 AM, KenK wrote:
> I'm trying pre-cooked bacon pieces (Hormel Black Label) for the first time.
> Can anyone who has used these tell me about how long they last in the
> opened package in the refrigerator? The package gives no information. I
> noticed that the 'sell-by' date is about six months in the future so they
> may keep well. I expect I'll only use them occasionally. Freezing would
> make them swkward to use.
>
> TIA
>
>

I can't see any advantage of keeping the pre-cooked bacon in the
refrigerator. It won't make any difference once you stick it in the
microwave except it'll take a few more seconds to get up to speed.

OTOH, it'll probably keep just fine for a while - meaning a month or so.
I bought a pound of bacon bits at Costco and keep most of it in the
freezer. This morning I made pancakes with it by sprinkling on the
frozen pieces just before flipping. It works fine. You can also sprinkle
the pieces on the hot pan and then pour the batter over it. That works too.