I totally blanked on reading the "Refrigerate after opening" and opened this two weeks ago and put it in the kitchen cabinet and has been there since. My roommate does this and hasn't gotten sick before, but this is for someone else(I'm a vegetarian).

$5.49 / lb

SW FL

Walmart

3 lb pack, I think brand is Good Value

So, I've made bacon before with EQ cure twice, worked great. Sits on the counter sometimes just cause I like the fact that it's shelf stable, never went bad and always tasted good. What got me started on all this though was watching old yeller as a kid and seeing him cut the slab of bacon into strips; always wanted to do that and now I have! But, in old yeller he cuts the bacon and it looks almost stiff. Like it's slightly more dehydrated than my end product.

tldr: Without making mine taste like a salt lick, how do I take out more water like that?

New here, made BLTS tonight with hickory smoked bacon from the meat counter

Side note - it tasted pretty dang good •^•

Bought maple leaf bacon at the store 4 and a half hours ago came home and fell asleep on the couch before cooking / putting it in the fridge. Should this still be fine to cook right now and eat? Looks and smells fine and still feels a bit cooler then room temperature to touch.

Crackers, cream cheese, pickles, jalapeno and bacon

Open face BLT with avocado aioli and fresh fried chicken eggs later for dinner.

Will post follow up pictures soon.

Yummy

I was sure I’d bought a pack of bacon a week ago today, but when I unpacked my bags it was nowhere to be seen. I’m at that age when you begin to doubt you’ve actually done stuff you thought you had, so after a thorough search with no sign of it, I gave it up for lost. Tears were shed.

After today’s shop I was unloading the car and found the bacon from last week in the boot / trunk. Huzzah!

It looks fine, still in its packaging and still in date. It’s also smoked, which probably helps. But…a whole week unrefridgerated is a bit concerning.

Question is, to eat or not. Back of the car is definitely cooler than room temp so I’m inclined to give it a sniff and just go for it unless it’s definitely off. I live in northern England, so a parked car is still pretty cold this time of year.

I’ve bought more bacon today so could just eat that, but double-bacon’s even better. Worth the risk imo.

I cooked bacon the brand Smithfield's, and I let it sit in the fridge not even a full week and it smelled like gasoline, I smelled it and then did a double take and triple and now I'm just buggin. Is it the bacon or the ingredients combo anyone have any idea because I don't know if it applys to all meats. But I do know the preservatives taste so bad but how do they keep it from people tasting it?

Is the brown bacon bad? I cooked most of the package before I noticed the last two pieces were discolored. Is the the whole package bad because of those two pieces?

Every time I fry a pack of bacon, I am sadly reminded of Big Bacon antics.... Cutting the thick strips in half and selling them as thick cuz and selling thin cut as regular bacon 🥲 is there anywhere to get good old fashioned thick cut bacon anywhere without visiting the butcher? I miss the kind my grandpa would fry up