If you froze the slices separately or you can pry them apart easily, you’re set. Simply cook the bacon as you normally would, allowing a little extra cooking time to compensate for the fact that they are frozen. Some meats take an extra 50% of their original cooking time to cook from frozen, but bacon slices are so thin that they’ll usually only take an extra minute or two at most.
The easiest is generally to put the frozen block into a frying pan and heat it over a burner set to “low. " Turn it frequently to ensure even cooking. You can also put the block on a paper towel-lined plate and use your microwave’s “defrost” setting. Don’t use the oven to loosen up a block of frozen bacon. It’s usually too much trouble to constantly transfer it in and out as you check it for doneness.
Use a set of tongs or another utensil here. You’re using low heat, but it can still be enough to burn you.
Turn the heat up to medium-low or medium. If you removed the bacon from the pan while it was defrosting, transfer it back in. Let the bacon cook until it starts sizzling. At this point, start turning the slices every few minutes to ensure even cooking. When the bacon is well-browned and reaches your desired level of done-ness, transfer it to a paper towel-lined plate. You’re done!
This method of thawing generally leaves the bacon usable for the longest amount of time — it’s almost as if you transferred fresh bacon directly into the fridge. You can cook or refreeze the bacon within seven days. For loose slices of bacon, place them inside a sealed plastic bag or container before defrosting. This can help prevent the dehydrating effects of cool refrigerator air.
Don’t use warm or hot water. This will make the outside of the bacon warm quicker than the inside, ruining its texture and potentially causing dangerous bacteria growth. If you’re not thawing the bacon in its original package, make sure you seal it in an airtight bag. You don’t want the bacon to come into direct contact with the water — this can be unsanitary and may affect the bacon’s taste or texture.
You can leave the bacon in its original package, but if you do, poke a few holes in the package to allow it to vent. If you don’t, steam can build up and cause an explosion.
Be sure to wash your hands after handling defrosted bacon. Warming uncooked bacon to luke-warm heat (like most defrosting methods do) makes it a prime breeding ground for bacteria. Most thawed bacon should be cooked fairly quickly to avoid bacterial contamination. The exception is bacon thawed in the fridge — since it’s kept cool, it’s generally safer to store.
