Now, get tactile. Fresh bacon feels dry and smooth, like a silk pajama set. Bad bacon feels slimy, sticky, or tacky.
That slime is a biofilm of microbes. It’s basically a bacterial slip 'n slide. Do not eat that slide.
If it’s mushy or disintegrates in your fingers, it’s a hard no. Your bacon has gone to the dark side.
The Color: When Pink Turns Brown
Look at the color. Good bacon is a vibrant pinkish-red with white or cream fat. Bad bacon turns gray, brown, or green.
A little green around the edges? That’s mold. Yes, mold on bacon. It’s not a gourmet cheese—throw it away.
But here’s a quirky fact: Nitrites keep bacon pink. When they break down, the color fades. That’s your bacon waving a white flag of surrender.
