every store ive bought from has had them in the cooler case, next to real bacon.

is it a mental thing, people wont buy it if its stored at room temp?

quote kanoes: "every store ive bought from has had them in the cooler case, next to real bacon.

is it a mental thing, people wont buy it if its stored at room temp? "

You got me on that one. All of the stores in our area don't have it there. In fact our Aldis store where I get it has it in with the canned meats.

It's a visibility/organization thing. Look for room temp displays as camping season gears up.

I'm thinking of taking dry cured bacon this year.

If I remember right Jan, it says refrigerate after opening. I have seen it both in the cooler and on the shelf. I usually buy the walley world brand.

quote kanoes: "every store ive bought from has had them in the cooler case, next to real bacon.

is it a mental thing, people wont buy it if its stored at room temp? "

Yes, that is my impression, too. Sometimes I see it displayed both in the cooler case and on at room temp.

Cliff Jacobsen had a brand of bacon that was shelf stable that looked pretty good and looked really meaty. It was salt cured. I'll have to ask my wife what the name of it was as she wrote it down. He talked about it at his Cooking Secrets presentation at Midwest Mountaineering's Spring Expo.

I often see the shelf stable bacon displayed near the meat counter, but seldom refrigerated.

This is interesting. It isn't in the cooler case in any of our stores around here, but is in a display off to the side. I have never seen it in a cooler.

hmmmm the shelf stable bacon is one the end caps here in Southern maryland.
While we're on the subject of bacon anybody else ever use the canned bacon?

The store I frequent has it on the shelf next to the summer sausage and pepperoni. Although I recently opened an old pack that has been stored in my camper over winter, not sure of its actual age. It looked greyish, and tasted stale. But digested OK.

quote Spartan2: "This is interesting. It isn't in the cooler case in any of our stores around here, but is in a display off to the side. I have never seen it in a cooler. "

I am thinking it must be easier for people to find it if it is with the other bacon products or maybe there is a psychological distrust of "shelf stable" items... like shelf stable=less flavor and more chemicals so the stores put it with the other perishable versions?

I bought my shelf stable bacon at Aldi's recently on and end cap near the check out line. Haven't tried their brand before but I am only using it to jazz up mashed potatoes for the upcoming trip.

Oldfingers57- if you find out the name of that meaty shelf stable bacon, please post it here. Always looking to try new brands.

The bacon is okay, and on longer trips, it is a good source of adding flavor to dehydrated eggs. But if I have an option, I would take fresh bacon for as long as I can!

quote CrookedPaddler1: "The bacon is okay, and on longer trips, it is a good source of adding flavor to dehydrated eggs. But if I have an option, I would take fresh bacon for as long as I can!"

+ a dozen!

Sam's Club sells a 72 pc pack of precooked bacon and they have it on a rack stored at room temperature. That's the only time I've seen precooked bacon displayed that way, however.

Broadbent bacon Cadiz, Ky needs no refrigeration.We use it every trip. A bit pricey but worth it. They also have country ham.

quote HammerII: "hmmmm the shelf stable bacon is one the end caps here in Southern maryland.
While we're on the subject of bacon anybody else ever use the canned bacon?
"

I used it in the 80's. I think it was called "Camping Bacon".
I saved it for day three or later. It was always a huge it.
I didn't know that canned bacon was still around.

kanoes, I find the bacon your talking about on the shelf or in the cooler here in West Michigan. I have purchased and used both. Leslie
and I like it on pan pizza.

Wasting time today and came across,
"How is cooked bacon made shelf stable?
To make bacon safe to store at room temperature (shelf stable), it is precooked in the plant to have a water activity at or below 0.85 to control Staphylococcus aureus. The cooked yield is 40% of the raw weight." from USDA Bacon and Food Safety

butthead