Freezing bacon

[PeridotCricket]

It never seems to defrost and still be nice....any tips?

Make sure it is removed from the pig first.

Defrost in the fridge for 24 hrs. I always forget to take it out of the freezer in time and end up trying to defrost it in hot water - it never works

Are you buying quite cheap bacon which may be mostly water? If so, when it defrosts it might lose some/most of its... Substance? I don't know

It's the water content, even more comes out

Curing is a form of preservation so you shouldn't need to freeze it ever.

If you so then you need to use 'dry cure' the cheap supermarket stuff has been wet cured - that's the white liquid that comes out if you fry it, this is essentially water and will freeze into crystals of ice.

You can cook bacon and then freeze it.

If you buy good quality dry cure it will last a few months in the fridge if it is unopened.

I find freezing it chopped up to put in sauces/pasta works better than in rashers.

It's M&S dry cured posh bacon (from outdoor breg pigs). But it does have a use by date on it so wasn't keen on just leaving it in the fridge for weeks past that.

Cooking and freezing for use in sauced may be the way to go. Or I might make some lentil and bacon soup,.

Or just bacon sandwiches before we go on holiday...

If it's an open packet, vacuum packing is the only way I've got bacon to freeze nicely, and having enough foresight to remove it to the fridge the night before. If you don't have a vacuum packer thingy, you can get the same effect by submerging a ziplock bag in water and removing as much air as you can before zipping up