what is the typical shelf life of American bacon? Ie I have some Farmland Hickory smoked that I keep around for whatever (pan fried, deep fried, stir-fried. There's pineapple bacon, lemon bacon, coconut bacon, pepper bacon, bacon soup, bacon stew, bacon salad, bacon and potatoes, bacon burger, bacon sandwich) and it's probably been sitting around in the fridge for a month or more. It smells ok and isn't overly greasy - does the curing process delay the expiration if refrigerated? Doesn't spoiled bacon have a particular smell? I'll likely toss this 1/2 lb as I have another couple pounds in the freezer, but have always been curious.
thanks in advance,