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How long is bacon that was frozen and thawed out overnight eatable?

Nick
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    See this question for your answer: https://cooking.stackexchange.com/questions/3472/is-there-a-problem-with-defrosting-meat-on-the-counter or if that doesn’t have your answer, [edit] the question to explain why it isn’t a dupe – fyrepenguin Jan 06 '24 at 19:58
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    Bacon is a bit of a special case given the very high salt content that would inhibit bacterial growth. But still better safe than sorry. – miken32 Jan 07 '24 at 01:30
  • @miken32 I’d be a less worried about dry-cured bacon, but that’s also unlikely to be the type in question here. The USDA chart on bacon does show multi-day room temp storage for dry cure, none at all allowed for generic/common bacon (apparently, even though it’s cured it’s still not sufficiently so to preserve it like a dry cure) – fyrepenguin Jan 07 '24 at 05:59

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