Frozen not cured not smoked bacon

bgraham · #1 01/13/14, 10:26 AM

Several years ago (at least 5

) we had a couple of pigs processed. The place we took them gave us the bacon frozen. It had not been cured. It has set in my deep freezer ever since.

What can I do with this bacon? It is in big slabs.

Thanks!

Beth

Highland · #2 01/13/14, 11:11 AM

Its side pork not bacon--- slice and fry it -- I like it very well

jwal10 · #3 01/13/14, 11:32 AM

How was it wrapped, it may have freezer burn by now....James

bgraham · #4 01/13/14, 12:57 PM

Thanks Highlander!

James, it was paper wrapped, so you're right! It probably is freezer burned! I am cleaning out the freezer to make room for a side of beef and came across it. I hate to waste anything!

65284 · #5 01/13/14, 01:01 PM

I suspect is is now so strong as to be inedible. The smell while cooking would probably run you out of the kitchen.

||Downhome|| · #6 01/13/14, 01:04 PM

Pork to me at least, does not freeze long term.
Gets a taste to it, not freezer burn but old pork taste.

Beef and Venison not so much but the Flavor does change its just not an off flavor.
But definitely aged.

If the flavors not off, grind it with maybe a few other cuts and make sausage.
You don't need a stuffer just make patties.

ronbre · #7 01/14/14, 12:50 PM

the bacon I buy from the store is uncured bacon, I love it, I buy it whenever it is on sale and freeze as much as I can get my hands on cheap.

you do have to use it up when you thaw it fairly quickly though as it doesn't keep as long as cured bacon

bgraham · #8 01/15/14, 09:56 AM

thanks!

I was thinking it would be good IN something. Like thrown in with some beans or sliced and wrapped around a chicken breast...

Steve in PA · #9 01/15/14, 10:13 AM

Isn't uncured bacon just pork belly? I thought curing/smoking is what makes bacon become bacon.

bgraham · #10 01/15/14, 10:52 AM

Steve,

I think you are right. I put 'Frozen not cured not smoked bacon' because that is how the processor described it. They actually wrote 'Bacon' on the package but told me it had not been smoked or cured in any way.

KIT.S · #11 01/15/14, 12:39 PM

I'm cheap and hate to throw anything away, so I'd slice off a piece, fry it, and see if it smells or tastes "off." If not, I'd go ahead and make bacon out of it. Brine it for a week, let it rest, then smoke it. If it's too big to fit in your smoker or BBQ, cut it in smaller pieces. We make all our own bacon, and it's excellent and not difficult, although it takes nearly 2 weeks to finish. I use an electric smoker with a little pan in the bottom, but there are other ways.
Kit

Wendy · #12 01/15/14, 11:05 PM

We just ate some sausage patties that were from 2010. Oops! Got lost in the freezer somehow. Anyway, they tasted fine & we aren't dead yet.

I know so many people that would have just thrown it out. If nothing else, I'd cook it up for the dogs.

texican · #13 01/15/14, 11:32 PM

Five years? Unless I were starving, I'd probably toss it... I can get a year out of frozen meat easily, if I'm lucky two? but five? Would be freezer burned by now... If it were big chunks, you might be able to slice off all the sides of 'burn' and find some usable in there somewhere.

Birds love it, hang it in trees or cook it down for suet feeders....

I have been hungry before, and might've been guilty of eating some iffy food in the past... won't kill ya, but it might not taste that great... in a crunch, calories are calories.

ronbre · #14 01/16/14, 04:18 PM

several major companies have uncured bacon for sale, oscar mayer, meijers, and others are avail at the meijer store and some are avail at walmart, they taste the same as any other bacon and cook up the same, but are uncured so they don't keep aslong in the frig..i buy it all the time https://images.search.yahoo.com/sear...acon#index=srp..

Patchouli · #15 01/16/14, 05:03 PM

I'd use it for dog food here.

sugarspinner · #16 01/16/14, 09:13 PM

Uncured bacon is known as "fresh side" and eaten by many people. I'd second the idea of slicing off a bit, frying it and trying it. If the flavor or smell isn't "off" then it's fine. You can use it as is or cure it (rub a mix of salt, sugar and pepper in it and put in cold place for 2 weeks) and smoke it (hang over smoke either in a smoker or be creative and improvise a smoker) Good luck. If all else fails, cook it and feed it to the dogs. Grinding it for sausage probably isn't great because it will have too much fat.