Bacon.... Yeah, I've taken "shelf stable" bacon that I bought at the grocery store, and it's great hot or cold.  As always, it made me wonder what exactly makes it "shelf stable", and the answer (at least to me) seems to be "no oxygen".  So now if I decide I want bacon, I get my vacuum bagger set up, fry up some bacon, smash it between a couple of paper towels to get rid of most of the grease, then while it's still hot I vacuum bag it 4-6 pieces at a time. I've always used it within a few days, but I see no reason why it wouldn't keep for weeks. If anyone dies from trying this, you didn't hear it from me.


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