Hey there, bacon lovers! If you’ve ever got your hands on a pack of Benton’s bacon, you know it’s a whole different beast compared to the regular supermarket stuff. That deep, smoky flavor? Unmatched. But here’s the million-dollar question we’re divin’ into today: how long does Benton’s bacon last? Well, I’m here to spill the beans (or should I say bacon grease?) with all the deets you need. Whether it’s sittin’ unopened in your fridge or you’ve already torn into it, I’ve got the scoop on keepin’ this artisanal treat fresh as long as possible. Let’s get right to it!
- Unopened in the Fridge: A sealed pack of Benton’s bacon can hang out in your refrigerator for about 4-6 months past the packin’ date. Some folks even say 6-8 weeks for peak freshness, but with proper cold storage (below 40°F), you’re usually good for the longer end.
- Opened in the Fridge: Once you pop that package open, you’ve got 1-2 weeks to use it up. Seal it tight, though, or it’ll go south faster than a pig in a mud race.
- Frozen (Unopened or Opened): Wanna stretch it further? Freeze that bad boy! Unopened, it can last 6-12 months in the freezer. If it’s already opened, aim for 2-3 months after wrapping it up real snug.
Stick around ‘cause we at [Your Blog Name] are gonna walk ya through why this bacon’s so dang special how to store it proper, spot when it’s gone bad, cook it to perfection, and even whip up some killer dishes with leftovers. Let’s pig out on this knowledge!
What Makes Benton’s Bacon So Freakin’ Special?
Before we get deeper into storin’ and savin’ this bacon, let’s chat about why Benton’s ain’t just any ol’ bacon Made down in Madisonville, Tennessee, this stuff is crafted with old-school methods that’ll make your taste buds do a happy dance Here’s the lowdown on what sets it apart
- Dry-Cured the Old Way: They rub it down with just salt, brown sugar, and a few spices, lettin’ it cure for weeks—sometimes up to a month. This pulls out moisture and packs in flavor, no fake stuff needed.
- Hickory-Smoked Goodness: After curin’, it gets smoked over hickory wood for 2-3 days. That’s where that bold, smoky vibe comes from, y’all.
- No Preservatives: Unlike the mass-produced junk, there ain’t no weird chemicals here. It’s pure, hand-packed deliciousness, but that also means ya gotta handle it with a lil’ extra care.
- Flavor That Slaps: The taste? Rich, smoky, salty, and just a touch sweet. It’s balanced, not overpowerin’, and trust me, one bite and you’re hooked.
Since it don’t got them preservatives, knowin’ how long Benton’s bacon lasts and how to keep it fresh is key. You don’t wanna waste a single strip of this gold!
Storin’ Benton’s Bacon: Keep It Fresh, Keep It Tasty
Alright, let’s talk storage If you wanna make sure your Benton’s bacon sticks around as long as possible without turnin’ funky, you gotta store it right. Here’s how we do it at my house
Unopened Packages
- Refrigerator: Keep it in the fridge at 40°F or below. A sealed pack can last 4-6 months, though for the best flavor, try to use it within 2-3 months. Some folks say 6-8 weeks, but I’ve pushed it longer with no issues if the temp stays steady.
- Pantry (Short-Term): If you ain’t got fridge space right away, an unopened pack can sit in a cool, dry pantry for 2-3 weeks. But don’t dawdle—get it chilled ASAP.
- Freezer: For long-term stashin’, freeze it unopened. It’ll hold up for 6-12 months. Just make sure it’s sealed tight to avoid freezer burn.
Opened Packages
- Refrigerator: Once you’ve cracked it open, wrap it up tight in plastic wrap or a freezer bag, squeezin’ out as much air as ya can. It’s good for 1-2 weeks in the fridge. I’ve seen some say 7-10 days, but I’ve stretched it to 14 with no probs if it’s wrapped good.
- Freezer: Got leftovers after openin’? Double-wrap it in plastic or foil, or pop it in an airtight container. It’ll keep for 2-3 months frozen. Portion it out if you only wanna thaw what you’ll use.
Pro Tips for Max Freshness
- Don’t let it sit out and then re-chill over and over—temp swings are the enemy.
- Always check the pack date or “best by” stamp, and don’t push past it too far, just to be safe.
- If you’re freezin’, label the bag with the date so you ain’t guessin’ later.
Follow these tricks, and you’ll be enjoyin’ that smoky slice for ages. But what if it starts goin’ bad? Let’s cover that next.
How to Tell If Benton’s Bacon Has Gone Bad (Don’t Risk It!)
I hate to say it, but even the best bacon can turn on ya if ya don’t keep an eye out. Since Benton’s don’t got preservatives, it can spoil quicker than the store-bought kind if mishandled. Here’s how to spot if your stash has gone to the dark side:
- Weird Smell: If it’s got a sour, rancid, or just plain funky whiff—like ammonia or somethin’ unpleasant—toss it. Good bacon smells smoky and meaty, not nasty.
- Slimy Feel: Touch it. If it feels sticky or slimy, that’s bad news. Fresh bacon should feel a bit dry or just slightly moist.
- Off Color: Look at it close. If the pink or red has faded to a dull gray or got weird spots, it’s done for.
- Moldy Mess: See any fuzzy green, white, or colorful patches? That’s mold, my friend. Don’t even think about cuttin’ it off—chuck the whole thing.
- Bad Taste: If you’re brave enough to taste it and it’s bitter or off, spit it out and bin it. But honestly, if it looks or smells bad, don’t even go there.
Trust your gut (and your nose). If somethin’ seems off, it prob’ly is. I’ve had to toss a pack once ‘cause I left it in the fridge too long after openin’, and lemme tell ya, it ain’t worth gettin’ sick over. Safety first!
Freezin’ Benton’s Bacon: Stretch That Shelf Life!
If you’re like me and can’t resist buyin’ a bunch of Benton’s when you find it, freezin’ is your best pal. It’s a game-changer for makin’ sure you don’t waste a speck. Here’s the how-to:
- Unopened Packs: Pop the whole sealed package in the freezer as-is. It’s good for 6-12 months. Easy peasy.
- Opened Packs: If you’ve already dug in, wrap each portion tight in plastic wrap or foil, then stick it in a freezer bag or airtight container. Squeeze out air to dodge freezer burn. Aim to use within 2-3 months for top quality.
- Portion It Out: I like to split it into small batches—maybe 4-5 strips per pack—so I only thaw what I need. Ain’t nobody got time for refreezin’ over and over.
- Thawin’ Right: When you’re ready to cook, thaw it slow in the fridge overnight. Don’t leave it on the counter or use hot water—bacteria loves that nonsense.
- Don’t Over-Freeze: Try not to freeze, thaw, and refreeze more than once or twice. It messes with the texture and flavor.
I’ve frozen Benton’s for months and it still tastes like heaven when cooked up. Just don’t forget it’s in there—set a reminder if ya gotta!
Cookin’ Benton’s Bacon: Bring Out That Smoky Magic
Now that we’ve got storage down, let’s talk cookin’. Benton’s bacon ain’t your average strip, so ya can’t just slap it in a pan and crank the heat. You gotta treat it with respect to get that flavor poppin’. Here’s my go-to advice:
- Low and Slow Wins: Cook it gentle, y’all. The smokiness gets amped up when you don’t rush it. High heat can burn it quick ‘cause of the sugar in the cure.
- Oven Method: My fave way is bakin’ at about 375°F. Lay the strips on a wire rack over a foil-lined tray so the fat drips off. Takes longer, but it cooks even and don’t scorch.
- Skillet Trick: If you’re usin’ a cast-iron skillet, keep the heat medium-low. Pull it off when it looks half-cooked—trust me, it’s done. It crisps up more as it cools on a paper towel.
- Save the Grease: Don’t toss that drippin’s! Pour it into a jar and use it to cook eggs, veggies, or whatever. It adds a smoky punch to everythin’.
- Don’t Overdo It: Cook ‘til it’s deep brown, not black. Burnt bacon loses that magic taste.
I’ve cooked Benton’s a hundred ways, and low heat always brings out the best. Eat it within a few days after cookin’ for max yum, and wrap leftovers tight in the fridge.
Creative Ways to Use Leftover Benton’s Bacon (Don’t Waste a Crumb!)
Speakin’ of leftovers, if you’ve got cooked Benton’s sittin’ around, don’t just reheat it plain. This stuff’s flavor is so bold, a little goes a long way in jazzin’ up dishes. Here’s a big ol’ list of ideas I’ve tried or dreamed up over the years:
- Breakfast Boosters: Crumble it into omelets, frittatas, or breakfast tacos. It’s a mornin’ game-changer.
- Salad Sprinkles: Toss bits over a spinach or kale salad for a smoky, salty kick. Pairs great with a tangy dressin’.
- Pasta Power-Up: Mix chopped bacon into mac and cheese or a creamy pasta dish. It’s like a hug in a bowl.
- Potato Party: Sprinkle over baked potatoes or fold into potato salad. Add some chives, and you’ve got a winner.
- Soup and Stew Magic: Infuse it into beans, chili, or soups. Just a few pieces add depth that’ll blow ya mind.
- Veggie Vibes: Toss crumbles with roasted Brussels sprouts or green beans. It turns “meh” veggies into somethin’ crave-worthy.
- Bread Bonus: Add to cornbread batter or pizza dough before bakin’. You’ll thank me when you smell it cookin’.
- Sandwich Star: Top off a grilled cheese or BLT with a strip or two. It’s next-level comfort food.
- Sweet Twist: Sprinkle over grilled peaches or pineapple for a weird but awesome sweet-savory combo.
- Breakfast Batter: Fold bits into waffle or pancake mix. Serve with maple syrup, and it’s pure bliss.
- Cocktail Garnish: Use a crispy strip to garnish a Bloody Mary. Fancy and freakin’ delicious.
- Dip Delight: Mix into cheese dips or stuffings for a smoky punch at your next party.
- Wrap It Up: Wrap pieces around smoked sausage or shrimp before grillin’. It’s a flavor bomb.
- Casserole Crown: Top casseroles or baked dishes with crumbles right before servin’. Adds crunch and taste.
- Snack Attack: Make bacon jam to spread on biscuits or toast. It’s a lil’ extra work but worth every bite.
- Egg Extravaganza: Garnish deviled eggs with tiny bits. Looks pretty and tastes amazin’.
- Nacho Toppin’: Load up nachos with crumbles alongside cheese and jalapeños. Game night just got better.
I could go on forever, but you get the idea. Benton’s bacon is so versatile, even a small bit can transform a dish. I’ve whipped up half these ideas on lazy Sundays, and they never fail to impress.
Why Proper Storage Matters More With Benton’s
Lemme hit ya with a lil’ reminder: since Benton’s bacon skips the preservatives, it’s more finicky than the regular kind. That’s why storin’ it right ain’t just a suggestion—it’s a must. The dry-curin’ and smokin’ give it a longer shelf life naturally, but without them chemical helpers, bacteria can creep in if you’re careless. Keep it cold, keep it sealed, and don’t play fast and loose with temp changes. I learned this the hard way once when I left a pack out too long after a BBQ. Never again!
Also, if your bacon arrives a bit warm from shippin’, don’t panic. The curin’ process makes it pretty tough against short-term heat. It’s been preservin’ meat for thousands of years before fridges were even a thing. Just get it cooled down quick and check for spoilage signs before usin’.
A Lil’ History on Benton’s: Why We’re Obsessed
I can’t help but gush a bit more about Benton’s. Started way back in 1947 in Tennessee, this family biz has been perfectin’ their craft for decades. They stick to the old ways—hand-rubbin’ each slab, curin’ slow, smokin’ with real hickory. It’s not just food; it’s heritage on a plate. I reckon that’s why chefs and foodies go nuts for it. It’s like tastin’ history, and every bite reminds ya of simpler times. No wonder it’s often sold out—quality like this don’t come cheap or easy.
Final Thoughts: Savor Every Smoky Bite of Benton’s Bacon
So, to wrap this up, how long does Benton’s bacon last? Unopened, you’ve got 4-6 months in the fridge or up to a year frozen. Once opened, use it within 1-2 weeks refrigerated or freeze leftovers for 2-3 months. But beyond just the numbers, it’s about treatin’ this bacon with the love it deserves. Store it proper, cook it slow, and get creative with every last crumb. We’ve shared our best tips and tricks here at [Your Blog Name], ‘cause we know once you try Benton’s, there’s no goin’ back to the basic stuff.
Got a pack sittin’ in your kitchen? Don’t wait—cook up a strip or two tonight and see what all the fuss is about. And if you’ve got your own funky recipes or storage hacks, drop ‘em in the comments. I’m always down to learn a new bacon trick! Keep piggin’ out, friends!
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“The country’s best bacon”—John T. Edge, Southern Foodways Alliance
Although ham gets top billing in the company’s name, Allan Benton and his crew cure and smoke some seriously good bacon. They’ve been at it since 1947, thirty miles south of Knoxville, down near the North Carolina state line.
Rubbed with salt and brown sugar, its set aside to dry cure for a solid month. During that time it loses a good bit of weight but the flavors intensify. Dry curing is an uncommon practice in bacon making, since it takes longer, adds costs and decreases yield. But it creates deep, solid, memorable flavor from a slice that doesn’t shrink much in your skillet. Smoked for three days over hickory and sliced medium, flavor wise its an intense confluence of smoke, salt and sweet—all at once. None dominates, all are pronounced. Delicious.
Incidentally, Allan is one of the kindest, humblest folks I have ever met in the food world. When I visited recently, he confided to me, “I dont know that Ive gotten there, but my goal is to make a world-class product.” If you ask me, hes there.
“The secret is that there is no secret. This is the way bacon was made for years. This is the way it was made years ago. Now were going quicker. But our goal isnt to make it quicker. Its to make the best bacon we can make.” —Allan Benton
“I find myself standing in front of my freezer in the middle of the night, just smelling Allan Bentons bacon through the packaging.” Eli R., Burlingame, CA
“I bought Bentons bacon. My husband cooked it at 4 am. The amazing smell woke me up out of a sound sleep.” Miranda, Ypsilanti, MI
Benton’s bacon is made in such tiny amounts we regularly sell out of the small amount we can secure. We get shipments regularly, so if it’s sold out, check back soon.
People often ask Allan what the “secret” is to making his bacon.
He’s quick to answer in his unassuming, soft spoken way. “The secret is that there is no secret. This is just the way bacon was made years ago.”
Allan starts with heritage breed pork from small farms—some nearby in eastern Tennessee, some further afield in the US. His favorite breed is Duroc, though he’s tried and used many breeds over the years. Heritage breeds tend to have better flavor. Unlike modern pigs raised in confinement to grow as quickly as possible, heritage breeds grow more slowly and were selected for their excellent fat, or hardiness, or exceptional flavor—or all three.
To make his bacon, Allan cures the heritage pork bellies in a mix of salt and brown sugar. He covers them in just enough salt; he told me once, “bellies are delicate, you can overdo it.” The bellies spend ten days in the salt. Being cured directly in salt is called “dry curing,” to distinguish it from “wet curing,” where the bellies are cured in a salty brine. Dry curing tends to draw more water out of the bellies, concentrating the flavor more deeply.
After the ten days in the salt, the bellies hang in a cool space for ten days, and after that they hang at ambient temperature for another ten days. During all of this time, the bellies are losing moisture, making them inhospitable to bacteria, and therefore safe to keep—even at room temperature—for weeks and months to come. Finally, the bellies spend three to four days smoking over hickory. Compared to sweet applewood, hickory tends to impart a more savory aroma and flavor—I think of it as the smell of a campfire.
The thirty days of curing and four days of smoking is longer than any other bacon I know of. Industrially produced bacon gets churned out in just a few hours. Even other artisan bacons generally take a week or two at most to cure, and smoking rarely takes more than a day. The longer cure and smoke makes a huge difference. Allan’s bacon is the saltiest, smokiest, most intense bacon I’ve ever tasted. It can be polarizing. People either love it, or they think it’s way too much.
Benton’s Bacon
FAQ
How long is Benton’s bacon good for?
The bacon will retain its original quality in the vacuum sealed package under refrigeration for 4-6 months and likely much longer; once opened, the product is best if used within 1-2 weeks.
How long does bacon really last in the fridge?
How long does candy bacon last?
Once cooled, store your strips in an airtight container. Your bacon should last for up to four days when kept like this.Nov 8, 2023
How long does shelf-stable bacon last?
| Product | Pantry | Freezer 0 degrees or Below |
|---|---|---|
| Leftover Cooked Bacon, Cooked by Consumer | N/A | 1 month |
| Baby Food With Fresh Bacon | Observe “use-by” date. | 1 month |
| Cooked Bacon, Purchased Shelf Stable | Unopened in the pantry (stored below 85 degrees) until the “use-by” date on the package | 3 months |
How long does Bacon last if not cooked?
Bacon that hasn’t been cooked can be kept in a sealed container for a week after the package has been opened. Sealed in an airtight plastic bag in the freezer, the bacon could last for about a month. Should you make more bacon than you can eat, you can keep it in the fridge for five to seven days in a container that is well sealed.
How long does Bacon last in the freezer?
In the freezer, unopened bacon could last up to six months. Unopened bacon may last roughly two weeks in the fridge and eight months in the freezer. Bacon that hasn’t been cooked can be kept in a sealed container for a week after the package has been opened. Sealed in an airtight plastic bag in the freezer, the bacon could last for about a month.
How do you extend the shelf life of bacon?
Here are some tips to extend the shelf life of your sealed bacon: Buy bacon before the sell-by date and use within 5-7 days of purchase. Look for bacon without tears or damage to the packaging. Separate thick slabs of bacon into smaller packs so you only thaw what you need. Double wrap bacon in freezer bags or foil before freezing.
Does sealed bacon go bad?
With care, you can keep sealed bacon from going bad prematurely. As soon as a package of bacon has been opened, it is exposed to bacteria in the air. This bacteria instantly begins a chemical reaction on the meat that leads to it going bad. It’s likely to go bad after about a week, even if you can seal it well again.
How long should Bacon sit out before cooking?
If your uncooked bacon has been sitting out for longer than two hours, it’s best to err on the side of caution and throw it away. This is also true for frozen raw bacon that has been left out to thaw. It’s important to note that the danger zone for bacterial growth is between 40°F-140°F.
Can Bacon be refrigerated?
Proper storage can help maximize the shelf life and quality of your bacon. For starters, be sure to refrigerate or freeze it directly after use. Though uncooked and unopened bacon can be stored as is, you may want to wrap the package with tin foil if freezing to prevent freezer burn.