See how easy it is to freeze bacon so there's no waste. Save money and time with this easy method of freezing uncooked bacon to use later.
Early in my cooking career, I learned just how much a slice or two of bacon can liven up a simple dish. It adds so much flavor to the simplest soups, stews, and sauces. From that point on, I've kept bacon in my freezer to use whenever I needed it.
When you cook for one, you may not want to purchase a package of bacon because let's face it, although you may love bacon, using up a whole package within a few days can be hard to do. This is where freezing bacon comes in, when you freeze bacon, you can grab a slice or two when you need them.
Why This Method Works
- I like to pre-freeze the bacon in single portion sizes and pack the frozen bacon into a freezer-safe container or bag. Freezing the slices individually, by rolling them up into spirals, allows you to use just a slice or two when you're ready.
- Freezing bacon extends the shelf life of bacon by several months.
- Rolling the bacon into coils or spirals is quick and easy to do.
What You Need
- Bacon
- A baking sheet
- A ziplock freezer bag or other freezer safe container
- A sheet of parchment paper (optional)
How To Freeze Uncooked Bacon
- Separate the bacon and roll each strip of bacon into spirals: Start at one end of the bacon slice and roll the slice into a spiral. Repeat with the remaining bacon slices.
- Flash freeze the bacon spirals: Place the bacon spirals on a baking sheet and freeze for at least 1 hour, or until the spirals are frozen solid. I like to line my baking sheet with parchment paper for easy cleanup, but you don't have to. You can just put the spirals of bacon on the baking sheet without parchment.
- Store in a freezer bag: Remove the frozen bacon spirals from the baking sheet and place in a ziplock bag. Keep the bacon in the freezer until you are ready to use a slice or two.
Frequently Asked Questions
The safest way to defrost frozen bacon is in your refrigerator, but you can also defrost it in the microwave. Never defrost bacon by leaving it on your kitchen counter because harmful bacteria can develop if bacon is left at room temperature for too long. Be sure to cook the bacon right away after it has thawed.
Although frozen bacon can last up to six months in the freezer, for best taste and texture, it's ideal to cook it within one month of freezing.
No. Bacon is a raw meat and eating raw bacon will increase your risk of food poisoning and other health issues. Eating raw bacon can expose you to bacteria and parasites.
No, do not refreeze bacon once it has thawed.
Expert Tips
- Leave space between the bacon spirals when freezing so they don't stick together.
- Cook the bacon as soon as it has thawed.
- Cooked bacon can be stored in the refrigerator for up to 1 week.
How To Use Frozen Bacon
After your bacon has thawed, use it in any of these single serving and small batch recipes:
- Bacon Cheeseburger Meatloaf
- Potato Soup
- Pasta Carbonara
- Baked Stuffed Fish
- Cobb Salad
- Quiche Lorraine
- Lentil Stew
- Zuppa Toscana
- White Bean Soup
- Clam Chowder
If you’ve tried this method for freezing individual slices of bacon please let me know how you liked it by rating the method and telling me about it in the comment section below.
Ingredients
- Any amount of bacon
Instructions
- Separate the bacon. Starting at one end of the bacon slice, roll the slice into a spiral. Repeat with the remaining bacon slices.
- Line a baking sheet with wax paper or parchment paper. Place the bacon spirals on the baking sheet and freeze for at least 1 hour, or until the spirals are frozen solid.
- Remove the frozen bacon spirals from the baking sheet and place in a freezer bag. Store in the freezer until you are ready to use them.
Notes
- Leave space between the bacon spirals when freezing so they don't stick together.
- Cook the bacon as soon as it has thawed.
- Cooked bacon can be stored in the refrigerator for up to 1 week.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.