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Bacon CAN be heavily smoked and cured for room-temperature storage, but most grocery-store bacon is not this kind. Due to the nitrates/nitrates and smoking process, normal bacon should be safe at room temperature for longer than the 2 hours we give uncured meats, but 32 hours is simply WAY TOO LONG.share | improve this answer.answered Sep 30 '11 at 5:15. BobMcGee. bought a package of Appleton Farms, hardwood smoked, sugar cured, sliced bacon about 32 hours ago & forgot to put it in the refrigerator. The ingredients state cured with: water, salt, sugar,sodium phosphate, sodium erythorbate and sodium nitrate. The package is still sealed.
I cooked my bacon in a 400-degree oven, as directed on the package. If youâre cooking bacon ends and pieces or thick-cut bacon, a lower oven temperature works better. I cook uneven bacon at 350 degrees. I like to check my bacon after 10â15 minutes of baking. When itâs getting close to being done, make sure to peek at it every few minutes. Bacon can go from not-quite-done to burnt very quickly. I had heard that placing your bacon in the oven BEFORE you preheat it helps it to cook more evenly.