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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.
1.) Trying to cook cold bacon. Bacon is meat -- especially fatty meat. The secret to the meat and fat cooking evenly is for them to start out around the same temperature. Let your bacon sit at room temperature for fifteen minutes or so before you cook it.It will help the fat render more quickly, so it will be crispy and not burnt.2.) Starting bacon in a hot pan.he secret to the meat and fat cooking evenly is for them to start out around the same temperature. Let your bacon sit at room temperature for fifteen minutes or so before you cook it. It will help the fat render more quickly, so it will be crispy and not burnt. 2.) Starting bacon in a hot pan.