Bacon is a popular breakfast food that is beloved for its savory, smoky flavor. It’s convenient to keep bacon on hand in the freezer, as it allows you to cook up a quick breakfast or add it to sandwiches, salads, pasta dishes and more. But what if you defrosted more bacon than you needed and now want to return the leftover bacon to the freezer? Can you safely refreeze bacon once it’s been thawed?
Quick answer: Yes, you can refreeze cooked or uncooked bacon
Bacon can be safely refrozen after thawing, provided that it was handled properly after the initial defrosting. As long as the bacon has been continuously refrigerated and hasn’t been left out at room temperature for more than 2 hours, it poses little food safety risk to refreeze. Refrozen bacon may suffer a slight loss of quality, but it will remain safe to eat.
Guidelines for refreezing bacon
When refreezing bacon, follow these guidelines:
- Refreeze bacon within 1-2 days of thawing in the refrigerator. Don’t refreeze bacon that has been left out at room temperature for more than 2 hours.
- Ensure the bacon has been kept at 40°F or below since initially being thawed. Bacon that has temperature abused is risky to refreeze.
- Do not refreeze bacon that has an off odor, appearance, or texture.
- Refreeze uncooked bacon in original packaging or wrap tightly in freezer wrap or foil. Freeze cooked bacon in airtight packaging.
- Refrigerate first before freezing to prevent temperature inconsistencies that encourage bacteria growth.
- Once thawed again, use refrozen bacon within 1 week for optimal freshness and quality.
As long as these guidelines are followed, refrozen bacon is perfectly safe to eat. The USDA advises that frozen foods can be safely refrozen as long as they still contain ice crystals and feel refrigerator-cold.
Why can you refreeze bacon after thawing?
Bacon can be safely refrozen because it falls into a category of foods that have low risk of bacterial growth even after thawing. Foods like raw bacon, chicken, beef, and pork chops are reasonably safe for refreezing. On the other hand, refreezing high-risk thawed foods like cooked meat dishes, casseroles and fish is not recommended due to the breeding ground they can provide for bacteria.
The salt and nitrites used to cure bacon inhibit bacterial growth, while the cold temperature of freezing halts most microbial activity. As long as thawed bacon hasn’t sat in the temperature danger zone above 40°F for over 2 hours, it is unlikely that bacteria has had a chance to multiply. Refrigerating first before refreezing further prevents bacteria growth.
Does refreezing bacon affect its quality?
Refreezing bacon may lead to some loss of quality due to the changes in texture and moisture content. Here’s how refreezing can affect bacon:
- Freezer burn – Refreezing can accelerate freezer burn, causing bacon to dry out.
- Condensation – Moisture loss during multiple thaw and freeze cycles can lead to condensation when reheating, resulting in soggy spots.
- Texture – Bacon may become limp after thawing and refreezing. The muscles fibers break down faster with repeated freezing.
- Color – Refrozen bacon may oxidize faster, causing faded color.
- Flavor – Flavor can diminish with subsequent freezing and thawing.
These changes don’t make refrozen bacon unsafe, but it may not be as tender or tasty. Using refrozen bacon within 1 week helps minimize quality decline.
How to freeze and thaw bacon
To get the best results when freezing bacon, follow these tips:
Freezing
- Chill bacon in the fridge before freezing for faster freezing.
- If bacon package has been opened, rewrap tightly in plastic wrap or place strips in a freezer bag, removing as much air as possible.
- For bulk packages, divide into smaller portions so you only thaw what you’ll immediately use.
- Freeze bacon for up to 1 month for best quality.
- Place frozen bacon on bottom shelf of freezer to prevent condensation from refrigerator opening and closing.
Thawing
- Refrigerator thawing is ideal. Place bacon in refrigerator 1-2 days before needed.
- For quicker thawing, place bacon in a sealed bag and submerge in cold water, changing water every 30 minutes.
- Cook bacon immediately after thawing. Do not leave thawed bacon sitting out.
- Microwave thawing is not recommended, as it can start cooking the bacon unevenly.
- Thawed bacon will keep 3-5 days in the refrigerator before quality decline. Use for cooking only.
Storing bacon safely
Proper storage, both before and after freezing, helps bacon stay fresher and reduces safety risks. Follow these storage guidelines:
- Unopened packages can be kept in the refrigerator up to 7 days past the sell-by date or up to 30 days frozen.
- Store opened bacon tightly wrapped for up to 7 days. Discard packages with moisture accumulation.
- Do not refreeze previously frozen bacon more than once, as quality rapidly declines.
- Store cooked and uncooked bacon separately to prevent cross-contamination.
- Never leave bacon or any perishable food out for over 2 hours. Toss food left out longer.
How to tell if bacon has spoiled
Although refrozen bacon is safe if properly handled, it’s important to watch for signs of spoilage. Discard bacon that shows the following characteristics:
- Slimy texture or mucus-like film
- Dull or faded color
- Dry, cracked edges
- Off or sour smell
Frozen bacon that has large ice crystals, freezer burn or smells bad should also be discarded.
Trust your senses. If bacon smells, looks or feels bad, do not taste or cook it. Bacon can grow dangerous bacteria like Salmonella, Listeria, E. coli and Clostridium perfringens if left out too long at unsafe temperatures.
Frequently asked questions
How many times can you refreeze bacon?
Bacon can be safely refrozen once, but no more than that. Multiple freeze-thaw cycles create excessive moisture loss, resulting in poor texture and decline in flavor. For best quality, refreeze uncooked bacon within 1-2 days and use within 1 week after thawing again.
Can you freeze cooked bacon?
Yes, it is safe to freeze cooked bacon. Allow cooked bacon to cool completely first, then package airtight in plastic wrap, bags or containers. Frozen cooked bacon keeps 2-3 months but may become soggy when reheated.
Can you freeze bacon grease?
Bacon grease can be frozen for up to 6 months. Cool grease completely first before freezing. Store in an airtight container leaving headspace to allow for expansion. Thaw in the refrigerator before using again.
How long is frozen raw bacon good for?
Properly stored frozen raw bacon maintains best quality for about 1 month, but remains safe indefinitely. Over time, frozen bacon can dry out, develop freezer burn and lose freshness. For optimal taste and texture, use frozen raw bacon within 1-2 months.
Can you freeze bacon bits?
Pre-cooked bacon bits and pieces purchased at the store can be frozen in an airtight container or resealable plastic bag. Frozen bacon bits keep up to 2 months. Thaw before use and do not refreeze after thawing.
The bottom line
Bacon can safely be refrozen after thawing thanks to its cured properties and ability to resist bacteria in the freezer. Take care to properly thaw, handle and refreeze bacon within a 1-2 day window for optimal safety and quality. While refrozen bacon may lose some freshness, it still provides delicious flavor to meals and snacks.