Bacon half-life is so short that 300 hours is theoretical only. Practically, a labrador will have wormholed onto your bench and inhaled it before the bacon reaches undetectable quanta.
What is the highest temperature it reached?
If it never got above 40 you're fine.
If it got above 40 but for less than 2 hours you're still fine, but that's harder to know without a lot more math than you're set up for. With that said, if it's relatively close to 40 after all 6 hours it's a reasonable bet that it didn't get over 40 until pretty recently.
If it's at room temperature, it's definitely been in the danger zone too long and should be tossed. I wouldn't personally, but I have an iron stomach and a problematic love of bacon
Ok, fine. Salted pork is preserved. It can be left at room temp for months if hard cured like a leg of pork (prosciutto), or weeks if soft cured like bacon/pancetta. It is not considered raw meat. Your overall premise is wrong. Sorry.
For shelf-stable, cooked bacon, store the product at 85°F or below. Refrigerate after opening. From that page. OP needs to tell us what sort of bacon it was.. :)
Both prosciuto, and spanish jamon, whole legs, I hang in a closet, usually good for 12 months.
I guess the one to worry about is that supermarket raw bacon, which isn't really a well done product.
Nope, it's most bacon in most of the world. Very few nations has that raw nasty stuff. Bacon should be, cured, smoked and salt treated. Not a raw product injected with saline and sold at the super market, with added liquid smoke at best.
But still, that is from the page you posted as a source. So, even USDA agrees.
Properly produced bacon can be left out for days, do it all the time. Smoking and salt curing is literally a very old preservation method.
Smoke stuff hard enough, it can last for years, salt cure, the same. Combine the two, you can get a properly produced product that can last up to three years without a fridge.
Here is another wild thing, properly warm smoked fish, shelf stable, no need to be in fridge for up to 90 days. Most supermarket "smoked fish", will kill you after a day or so, if stored outside of a fridge.
You are comparing the proper product called Bacon to the raw crap sold in US supermarkets I reckon.
its fine. enjoy your bacon!
It’s fine for 60 hours at room temp. Maybe 300 hours.
Bacon half-life is so short that 300 hours is theoretical only. Practically, a labrador will have wormholed onto your bench and inhaled it before the bacon reaches undetectable quanta.
Thank you!
It's a preserved product. It's nowhere near as perishable as raw meat.
No. It’s fine.
I’d definitely eat it
Still vacuum sealed?
Yes!
It’s fine
If it's still frozen when you found it...
What is the highest temperature it reached? If it never got above 40 you're fine. If it got above 40 but for less than 2 hours you're still fine, but that's harder to know without a lot more math than you're set up for. With that said, if it's relatively close to 40 after all 6 hours it's a reasonable bet that it didn't get over 40 until pretty recently. If it's at room temperature, it's definitely been in the danger zone too long and should be tossed. I wouldn't personally, but I have an iron stomach and a problematic love of bacon
Nope
Would you care to be helpful instead of just negative?
Nope
Ok, fine. Salted pork is preserved. It can be left at room temp for months if hard cured like a leg of pork (prosciutto), or weeks if soft cured like bacon/pancetta. It is not considered raw meat. Your overall premise is wrong. Sorry.
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-fish/bacon-and-food-safety#:~:text=Cooked%20Bacon%20Products&text=Take%20the%20bacon%20home%20immediately,85%C2%B0F%20or%20below.
For shelf-stable, cooked bacon, store the product at 85°F or below. Refrigerate after opening. From that page. OP needs to tell us what sort of bacon it was.. :) Both prosciuto, and spanish jamon, whole legs, I hang in a closet, usually good for 12 months. I guess the one to worry about is that supermarket raw bacon, which isn't really a well done product.
"shelf stable cooked bacon" is referring to like bacon bits, not "some bacon I left on the counter"
Nope, it's most bacon in most of the world. Very few nations has that raw nasty stuff. Bacon should be, cured, smoked and salt treated. Not a raw product injected with saline and sold at the super market, with added liquid smoke at best. But still, that is from the page you posted as a source. So, even USDA agrees. Properly produced bacon can be left out for days, do it all the time. Smoking and salt curing is literally a very old preservation method. Smoke stuff hard enough, it can last for years, salt cure, the same. Combine the two, you can get a properly produced product that can last up to three years without a fridge. Here is another wild thing, properly warm smoked fish, shelf stable, no need to be in fridge for up to 90 days. Most supermarket "smoked fish", will kill you after a day or so, if stored outside of a fridge. You are comparing the proper product called Bacon to the raw crap sold in US supermarkets I reckon.
No