Here's How Long That Fresh Package Of Bacon Will Last In Your Fridge

Cured meats, including bacon, might have a reputation for lasting much longer than their fresh counterparts, but that doesn't mean you can safely store them and eat them weeks or months later. (And, of course, it goes without saying that bacon needs to be refrigerated.)

According to the USDA, if you open your package of uncooked bacon and keep it in the fridge, you should use it within a week. Cooked bacon, however, has a slightly shorter shelf life of 4 to 5 days after it's been cooked.

An unopened package of bacon is a little more ambiguous. Common advice is that you can store it for approximately 2 weeks. However, if the package is sealed and your refrigerator is set to an appropriate temperature below 40 degrees Fahrenheit, you can probably go by the use-by date on the package. There are also ways to store bacon in the fridge or freezer to help it keep a little longer.

If your appliance has one, you should keep your bacon in a meat drawer at the bottom of the refrigerator. This drawer tends to be the coldest place in the fridge, and your bacon will be separated from other foods like produce and dairy, reducing the risk of cross-contamination. Even if you don't have that drawer, the bottom of the fridge is still better as it means any juices from your bacon or other meats that may contain bacteria won't be able to drip down onto any other food (plus it tends to be cooler at the bottom).

Once your bacon is opened, don't just put the opened package back in the fridge; this will make it spoil faster and likely dry out. Instead, you'll want to store it in a zip-top bag to keep it sealed off from the fridge's airflow to reduce spoilage time. Alternatively, a sealable container with a lid is also fine, or you can wrap it up tightly in cling wrap to keep it protected.

As with most foods, bacon will be okay to eat for longer if you freeze it, compared to keeping it in the fridge. According to the USDA, opened bacon lasts around 4 months in the freezer. Put it in a zip-top or freezer bag (and consider separating the portions with parchment or plastic wrap so you can take out just a few rashers at a time instead of defrosting the whole package at once).

If your sealed bacon is still in the fridge before its use-by date, or your opened package has been there for less than a week, it should still be fine, but it can't hurt to check a little more closely by looking, smelling, or touching it. Visually, bacon that's gone bad might shift to a gray, brown, or even green color instead of the pinkish-red tone it should have. If there's mold, definitely throw it away.

The smell of bacon that's gone bad is a little hard to describe, but generally speaking, it's a red flag if it doesn't smell, well, like normal bacon — a little smoky, a little meaty. Bad bacon will smell rancid or sometimes a little sour. If it doesn't smell appetizing or pleasant, watch out.

As for touch, if the bacon has a slimy feel, that's another likely sign of spoilage. The slimy texture is likely caused by bacteria and a big sign to throw that bacon away. But remember that sight and sniff tests aren't perfect for food safety, and some pathogens can't be detected with your senses. If there's any doubt, throw it out, especially if the bacon has been in your fridge for a week or longer.