A 1-pound package of bacon needs about a full day in the refrigerator, or about an hour or less sealed in cold water with the water changed every 30 minutes. Thin slices can also be cooked straight from frozen.
- In the fridge
- About a full day Safest; plan ahead
- Cold water
- About 1 hour or less for a…Change water every 30 min
- Microwave
- YesCook right away
- Cook from frozen
- YesAbout 50% longer
Thawing times from USDA FSIS. Checked .
How to thaw bacon: every safe method
| Method | Time | Notes |
|---|---|---|
| Refrigerator | About a full day (24 hours) for a 1-lb package | |
| Cold water | About 1 hour or less for a 1-lb package | Seal in a leak-proof bag, submerge in cold tap water, change the water every 30 minutes, and cook immediately. |
| Microwave | OK | Use the defrost setting and cook immediately; parts of the food may start to cook and warm into the bacteria growth range. |
| Cook from frozen | OK | Safe; thin meats can be thawed as they cook, but expect longer cooking (FSIS: about 50% longer). |
After it's thawed
Food thawed in the refrigerator can be refrozen without cooking (some quality loss); food thawed in cold water or the microwave must be cooked before refreezing, and anything left out over 2 hours should not be refrozen.
Never thaw it this way
- On the counter / at room temperature: The outer layer warms into the 40-140°F (4-60°C) danger zone, where bacteria multiply rapidly, while the center is still frozen.
- In hot water: Same problem: the surface sits in the danger zone. FSIS's cold-water method uses cold tap water changed every 30 minutes.
Questions people ask
Can I cook bacon from frozen?
Yes. Thin meats can be thawed while cooking; separate slices as they soften.
Can I refreeze thawed bacon?
Yes, if it was thawed in the refrigerator; quality may decline.