While I would love to eat a whole package of bacon a week, my thighs would prefer I not. I adore bacon and use it pretty frequently in recipes but typically I only use one or two slices at a time. I found I was wasting quite a bit of bacon keeping it in my fridge and only using it one slice at a time. So then I decided to just start freezing it. The only problem with freezing bacon straight from the store is you get a gigantic block of frozen bacon which you have to completely defrost to get your one piece. I decided to start treating my bacon like the bulk suppliers do for restaurants. IQF (Individual Quick Frozen) is the best way I’ve found to get the exact amount of bacon I need. Freezing it this way keeps it tasting as fresh as possible and it enables me to stock up when it’s on sale. Once it’s frozen you can store it with the rest of the individual frozen bacon and grab one piece at a time. The procedure couldn’t be simpler. Check out the steps below!

P.S. Cutting frozen bacon is far easier than defrosted bacon so when you are using it for a recipe, cut it straight from the freezer!

Please note: My lovely, abused but still sturdy baking sheet.

Freezing Bacon

1. Lay out bacon on a baking sheet, making sure that no pieces are touching.

2. Lay baking sheet in freezer flat. (In my freezer I can stack two sheets on top of each other with something like a bag of frozen veggies on either side of the bottom pan to give room for circulation on the bottom sheet). The bacon should be uncovered

3. Freeze 12 hours or overnight.

4. Only remove one pan from the freezer at a time to package for freezing. The bacon will defrost quickly so you will need to move quickly. Using a metal spatula gently lift bacon off the baking sheet and put them in a freezer safe bag. Once all bacon is off the pan, immediately place freezer bag of bacon in freezer.

5. It’s now ready to use whenever you are!

This will last 1-2 months in the freezer.