Chef Forum banner
1 - 2 of 7 Posts

· Registered
310 Posts
As chefbuba said, the majority of bacon comes in 15# cases. We use about 75# per week and I've never seen a 30# case of sliced bacon, unless you're buying it in slab form? If sliced, are you buying shingled or "laid out" bacon? You can easily split cases of laid out bacon in any potion you like for freezing, and using later just by peeling of the desired number of sheets and wrapping in plastic wrap.. Shingled bacon is tougher but not impossible. Just more handling.

The real question is why are you freezing it in the first place? It's not going to go bad in a 2 week period?
1 - 2 of 7 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.