The Best Way To Safely Thaw Frozen Bacon And What To Avoid

Bacon is a delicious addition to any breakfast, but it's one that won't keep forever in the fridge. According to the USDA, an opened package of bacon will only keep for about a week in the refrigerator. Meanwhile, frozen bacon stays good for up to four months. It might be easy to scarf down an entire pack of bacon in one sitting, but there are plenty of reasons you might want to freeze the excess for a later date. When that date comes, though, do you know the best way to take bacon from frozen to ready to fry? 

The USDA states that there are three main ways to thaw bacon safely: in the fridge, in cold water, and in the microwave. If you have the time, thawing in the fridge is always the safest and best method. But depending on your fridge's temperature, it can take 24 to 48 hours to thaw completely, so be sure to plan ahead. 

If you're looking to thaw bacon quickly, though, you may want to choose the latter two options.

If you need frozen bacon ready in a hurry but don't need it immediately, try the cold water thawing method in the sink. First, make sure the bacon is sealed tightly in either its original packaging or something like a zip-top bag or cling wrap, with no leaks. Leaky packaging can allow bacteria to seep in; it can also let water soak into the meat, affecting its texture.

Cover the wrapped bacon in cold tap water and let it sit. Change the water every half-hour until fully thawed (which can take as little as an hour, depending on how much bacon you're thawing). Be sure to cook the thawed bacon immediately when using this method.

If you don't have an hour to wait, the microwave is your best bet. If your microwave has a "defrost" button, use this setting and flip the bacon every 1-2 minutes until thawed enough to cook. Be sure to use a microwave-safe plate and a safe covering for the meat. And as with the previous method, cook it immediately after thawing.

You may have put bacon out on the countertop to thaw from frozen, believing that it will defrost by dinnertime or overnight for tomorrow's breakfast. But be warned — the USDA recommends avoiding this method, as defrosting at room temperature is unsafe and can lead to contamination.

This is because as the food thaws from the outside, the interior of the meat may still be frozen while the exterior hits the "danger zone" of temperature: between 40 and 140 degrees Fahrenheit. This zone is where bacteria begin to spread rapidly and where foodborne illnesses can thrive. Though heat does kill bacteria, it's always a good idea to play it safe and avoid tempting fate (and a nasty stomachache). 

As a reminder: Cooked bacon should only stay out at room temperature for a maximum of two hours. Plan ahead and avoid the dangers, and you're on your way to a better breakfast.