life of bacon

Anyone know how long I can expect well-cooked, vacuum sealed bacon to last on the trail?

OK. I know this one. This is a trick question.

... only until your friends find out.

Look in your local grocery store for Oscar Meyer microwave bacon. It's probably in a refrigerated case, but needs no refrigeration as it's in an aseptic container. It's also pre-cooked and should last quite a while. Good luck!

BF <img src="/forums/images/graemlins/cool.gif" alt="" />

Commercial shelf stable bacon should be used up the same day if possible once it is open - in cold weather not so much of an issue, but in hot weather yes.

Do NOT take home cooked. Just asking for bad issues.

This doesn't address cooked (or vacuum sealed) bacon, but raw bacon instead:

"Randolph B. Marcy's A Handbook for Overland Expeditions was considered by many as THE manual for westward migration. Originally published in 1859, it contained practical advice on everything from route selection and wagon packing to emergency medicine (rattlesnake bites) and dealing with Native Americans. Marcy [1812-1887] was a captain of the U.S. Army. Prior to the Civil War he served in the West, forging new trails and escorting wagon trains. That made him an expert in stores and provisions. In his own words:

"Supplies for a march should be put up in the most secure, compact, and portable shape. Bacon should be packed in strong sacks of a hundred pounds to each; or, in very hot climates, put in boxes and surrounded with bran, which in a great measure prevents the fat from melting away. If pork be used, in order to avoid transporting about forty per cent. Of useless weight, it should be taken out of the barrels and packed like bacon; then so placed in the bottom of the wagons as to keep it cool. The pork, if well cured, will keep several months in this way, but bacon is preferable." http://www.foodtimeline.org/foodpioneer.html

The bacon referenced here could be different from what we now consider bacon to be in the U.S. Certainly, the older use of the term referred to pork in general. But note in the passage that cured pork is also referenced...this indicates to me that the bacon reference could indeed be something similar to today's bacon...especially the line about the fat. Whatever...the bacon of that day undoubtedly had less preservatives than what is used today (but maybe more salt?). FYI, the wagon train trips generally took 120 to 170 days depending on the destination.

Remember, temperature affects the time to spoilage, it doesn't cause spoilage. Heat can speed up spoilage but only because the bacteria or other buggies were already present or the food became contaminated after opening. Hygiene; protecting food from bugs, avoiding cross-contamination, hand washing, etc., allows food to last a very long time.

FB

Most of the bacon we buy in stores is not cured nor smoked. A good butcher will have it though. Either of these processes would have been employed in the 19th century as a means of preserving meats (not just bacon). Even preserved meats should be kept cool and dry as is described in Marcy's handbook. But today's bacon, unless you get REAL bacon, ie something that has been cured or smoked (not smoke flavored) I would not attempt it.

I saw the post title and instinctively starting whistling "always look on the bright side of life" <img src="/forums/images/graemlins/smile.gif" alt="" />

I thought maybe a book about a cops. <img src="/forums/images/graemlins/grin.gif" alt="" /> Almost dropped my donut.

Back to the OP...if the bacon has been "well cooked" the buggies have been killed. It's up to the backpacker then, to keep new buggies from contaminating the food...as with any food. Well cooked bacon; kept sealed/wrapped, out of the sun, and free of cross contamination, will take a looonnngggg time to spoil.

FB

Botulism can grow in an anaerobic environment like this. What are the odds of having botulism get in the bag before sealing? I have a clean kitchen, and the bacon is fried, but I'm not sealing in a sterile environment.

I found this on the internet, pretty much describes bacon as a bad place for botulism to grow:
"foods which are high in salt and/or sugar do not support the growth of the bacterium. Food preservatives such as nitrites, sorbic acid, phenolic antioxidants, polyphosphates, and ascorbates as well as lactic acid bacteria inhibit the growth of C. botulinum."

I buy the Hormel fully-cooked bacon and it has kept quite well on the trail for at least five days. I have tried the Oscar Mayer and Jimmy Dean cooked bacon, but prefer Hormel.

Someone on this site recommended the pre-cooked bacon that comes in bags. You can find it in the isle where they sell salad croutons and bacon bits. I chose a bag of real bacon with picnic bacon. It was way to chunky for my taste. Next time I'll try the pre-cooked slices. I think it will keep for a long time unopened (check the date). Once opened I would use it up in a few days. Although I returned with my opened package after a week and it didn't have a strange odor but I was to affraid to eat it.

See, now THIS is the kind of cop I don't mind getting a ticket from, one with a sense of humor <img src="/forums/images/graemlins/grin.gif" alt="" />

Out Virginia way one can buy all manner of bacon in tourist shops packed in various ways. I get mine in butcher paper, then wrapped in muslin. It's smoked and does'nt require refrigeration in the cooler months. But then again, it does'nt last long in the cooler months either <img src="/forums/images/graemlins/smirk.gif" alt="" /> 3 lbs <img src="/forums/images/graemlins/confused.gif" alt="" /> is that all ya' ordered <img src="/forums/images/graemlins/shocked.gif" alt="" /> why that's a snack fer Phat <img src="/forums/images/graemlins/grin.gif" alt="" />

Man, you got cajones as we say out this way......"Although I retruned with my (sic) opened package of bacon, it did'nt smell bad..." Sure lucky Yogi and Boo Boo were off their game that week friend <img src="/forums/images/graemlins/shocked.gif" alt="" /> Last thing I want to be dragging around for a week in my pack is opened (closed top)bag of any meat product <img src="/forums/images/graemlins/shocked.gif" alt="" /> ...

"no, honestly, you go ahead , I'll lag behind a few miles to admire the wildflowers" <img src="/forums/images/graemlins/smirk.gif" alt="" />

Ya' got the 'picnic (shoulder) bacon' when ya' wanted the sliced city slicker type, hate when that happens <img src="/forums/images/graemlins/smirk.gif" alt="" />

i like bacon1

Had to say that!

Now, I have not read the thread, jsut the OP.

I live in bacon and all things pork and fatty land.

Bacon, well smoked/cured will be fine raw for at least a week!

I have taken it to the beach with me and spent a week car camping, blazing hot days, etc, andthe bacon was fine at the end of the week for a breakfast fry up.

Gratned carrying all ready cooked saves the greasy mess you with the raw stuff.... so I think the cooked bacon will last a very long time ...

I have eaten cooked bacon, left on my counter top several days later....

robi

edited to add... we hang smoked sides of bacon, well, chunks of it, a whole side will not fit, in our pantry! Currently the temp outside is 38 C... that is in teh 100 F range, bacon been there since round Easter, still tastes fine to me.... granted the temp in the pantry is a cool 30 degrees C.... what's that, like 85 F?

How about this:

http://www.merch-bot.com/index.php?main_page=product_info&products_id=716

BF <img src="/forums/images/graemlins/cool.gif" alt="" />

I've heard there is more dangerous microbes in kitchens than in bathrooms.
I think maybe Kramer might have been on to something there.

I've had unopened (still sealed in that plastic it comes in) uncooked bacon in my pack for over a week before cooking it up. It was a little melted and, dare I say, slimey when I finally opened and cooked it. But, lets face it - your going to fry it at several hundred degrees before you eat it and its loaded with salt and preservatives. It tasted just fine when I finally cooked it. We even dip pan bread into the bacon grease ([Edited for inappropriate languge, please review forum policies for more information] that's good!) Hey, it was a long trip - we earned it. We nearly always eat every bit of the package the same night we cook, but sometimes we'll save some for breakfast. And sometimes the bacon grease left in the pot is used to fry pan bread or powdered eggs for breakfast (Yes - the pot goes into the food bag and gets hung well away from camp - no problems so far). So, from my experience - bacon lasts a [Edited for inappropriate languge, please review forum policies for more information] (Sorry - "VERY") long time.

rionada

Well, I know that this is totally unscientific and your mileage may vary.... BUT I have home cooked bacon and taken on many, many backpacking trips with no ill effects whatsoever. We just toss the precooked bacon in a pan to heat it up a bit and chow down.

Never had any problem yet.

My own personal experience - at least 4 days on numerous occasions.

Like what? I take cooked bacon and eat it cold, and it lasts at least 4-5 days. Now you're scaring me.

I'll eat most things....but for me meat is just an item I am very careful with. Whether or not it is highly salted/cured.
I won't criticize you for what you are comfortable with. I am just the type who uses up a bag of shelf stable bacon within 24 hours when hiking.