Bacon Day 2024 is on Monday, December 30, 2024: Can I eat bacon 6 days after the use by date?

Monday, December 30, 2024 is Bacon Day 2024. International Bacon Day or Bacon Day is an unofficial observance held on the Saturday before Labor Day in the United States.

International Bacon Day or Bacon Day is an unofficial observance held on the Saturday before Labor Day in the United States.

Sausage Day remembers everything sausage! You will find couple of things much better than a sausage sandwich the morning after, which day is about taking pleasure in some streaky rashers, grilled or fried until crisp and sizzling!

Bacon is a preserved food as it is a cured pork product. Preserved food are devoid of most of the moisture of the original food product which makes it last longer as the usual food spoiling microorganisms cannot thrive.

If the bacon is vacuum sealed and kept in a cold and dry environment, it can last for a long time. The "use by date" is a precaution of the manufacturer as to the estimated time for which the bacon can be consumed at its optimal condition. If the bacon smells, looks, and tastes fine, then it is OK to eat.

Consuming food that are past their use by/consume by date are a case-to-case basis. It just so happens that this is a cured product and the risk of consuming the expired food is lower.

Bacon 3 days past it's use-by date?

Bacon will last for MONTHS in the fridge. Bacteria need water to multiply and bacon has very little water in it since it has been dried, is 80% fat and has a high salt content that bacteria can't handle. In the old days, bacon was kept for weeks unrefridgerated. That is why it's called being "cured." Besides all that, you're going to be cooking it to a temp way over 180 degrees which will kill anything in the bacon.

Mothers Day Help!!!!!!!!!!!!!!?

Oven Bacon

* 1 package thick sliced smoked bacon

Cover a cookie sheet with heavy duty foil and lay down bacon slices on ungreased foil. Slide cookie sheet on center rack in cold oven, set temperature to 400oF and bake for 17-20 minutes. There’s no flipping. Only rotate the sheet if your oven cooks unevenly. Watch bacon carefully in those last few minutes of baking, it can overcook within one minute.

GOOD TO KNOW: Bacon will appear lighter, but assuredly it will crisp up after it cools.

Rest the bacon on paper towels for a few minutes to absorb excess fat. Pour the bacon drippings into a clean heat resistant jar or container that can take the hot drippings and save for seasoning other recipes. And then reload the cookie sheet with the remaining uncooked bacon. The second batch of bacon will cook faster, so again, watch the bacon in those last few minutes.

Perfect Scrambled Eggs

This recipe serves 2 hungry people.

6 large eggs

6 teaspoons (1 teaspoon for each egg) low-fat milk

3 dashes of salt (1 dash for every two eggs)

1 Tablespoon butter for frying

Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.

In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.

Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.

Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.

Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")

Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.

A note about milk and water: Soy milk works effectively in the recipe. Whole milk lends an overly milky taste to the eggs. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced.

throw in some toast or a nice muffin and you will be the golden child!