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Old 02-09-2008, 10:43 AM   #21
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Originally Posted by jet View Post
Is bacon that shelf stable?

Hi Jet:

Without getting too technical, cooked bacon would be safe for 4 hours or so but it would have to be cooked at least "medium" for lack of a better word.

The reason is due to something in food safety called water activity or Aw. This is a measure of how much "free water" a food has, that is water that is not tied up in other food molecuels.

Bacteria need this free water to grow. The Aw scale is 0 to 1. Anything below .86 is considered safe at room temperature. Cooked bacon's Aw is less than .86, as the free water is driven out during cooking.

The other factor in determining if a food will be safe at room temperatur is ph, which is a measure of the level of acidity or alkalynity. the ph scale goes from 0 to 14 with 7 being nuetral. Foods with a ph level below 7 are acid, and foods with a ph below 4.6 are acidic enough to not support bacterial growth.

Either factor is protective. For example, many breads have a ph of around 6, but a water activity below 8.5, so it is safe at room temperature. Most fruits
have higher Aw but ph below 4.6.

Of course, if you whip out your sammy and a piece of litmus paper, people might think you're nuts.

(by the way, nuts are safe...low Aw)
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Old 02-09-2008, 03:08 PM   #22
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so much for the "without getting to technical",lol.
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Old 02-09-2008, 06:38 PM   #23
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so much for the "without getting to technical",lol.
Actually, This Water activity - Wikipedia, the free encyclopedia would be technical
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Old 02-13-2008, 10:59 PM   #24
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Without getting too technical, cooked bacon would be safe for 4 hours or so but it would have to be cooked at least "medium" for lack of a better word....
That's great news! I make a great PB-BLT but I did not think the bacon would stay good.
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Old 02-14-2008, 03:34 PM   #25
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That's great news! I make a great PB-BLT but I did not think the bacon would stay good.
The challenge will be preventing the lettuce from wilting.
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Old 02-15-2008, 06:43 PM   #26
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The challenge will be preventing the lettuce from wilting.
I was thinking about packaging the lettuce and tomato separately, and assembling it at the last minute.
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Old 02-15-2008, 07:38 PM   #27
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I was thinking about packaging the lettuce and tomato separately, and assembling it at the last minute.
Perhaps you could bring the lettuce and tomato in a cooler
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Old 02-16-2008, 02:44 AM   #28
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Smile I think I have an answer to your problem....

My sister last year bought me some "Willow" ezfreeze food storage containers with freezer gel lids. All you do is put the lids into the freezer and in the morning take them out and place food in container and put lid on top. The gel lid acts as your freezer block. It has a US patent on the box so I am assuming they are available in the US. If you need the patent number let me know.
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Old 02-17-2008, 09:30 AM   #29
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My sister last year bought me some "Willow" ezfreeze food storage containers with freezer gel lids. All you do is put the lids into the freezer and in the morning take them out and place food in container and put lid on top. The gel lid acts as your freezer block. It has a US patent on the box so I am assuming they are available in the US. If you need the patent number let me know.
Unfortunately, space is an issue. I looked late last year and could not find anything small enough (I am currently using brown paper bags). I will have to check again.
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Old 02-17-2008, 10:03 AM   #30
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There are insulated bags available that are the size of a 6-pack of soda. Is that too large?
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