Keep Meat Fresh Naturally
There are two varieties of canned meat, some require refrigeration, like hams, and some don’t, like corned beef, chili con carne and dried meats.Storage suggestions for cooked, fresh and processed meats Meat in the Refrigerator Ground beef, veal, and lamb - 1 to 2 days Ground pork - 1 to 2 days Sausage, fresh pork - 1 week Veal (fresh) - 2 to 4 days Beef (fresh) - 2 to 4 days Lamb (fresh) - 2 to 4 days Pork (fresh) - 2 to 4 days Luncheon meats - 1 week Smoked ham, whole - 1 week Ham slices - 3 to 4 days Sausage, smoked - 3 to 7 days Sausage, dry & semi-dry (unsliced) - 2 to 3 weeks Bacon - 5 to 7 days Stews (cooked) - 3 to 4 months Meat pies (cooked) - Not recommended Swiss steak (cooked) - Not recommended Leftover cooked meat - 1 week Prepared meat dinners - Not recommended Beef, corned - 1 week Frankfurters - 4 to 5 days Refrigerator should be 36 to 40°F Meat in the Freezer Ground beef, veal, and lamb - 3 to 4 months Ground pork - 1 to 3 months Sausage, fresh pork - 60 days Veal (fresh) - 6 to 9 months Beef (fresh) - 6 to 12 months Lamb (fresh) - 6 to 9 months Pork (fresh) - 3 to 6 months Luncheon meats - Not recommended Smoked ham, whole - 60 days Ham slices - 60 days Sausage, smoked - Not recommended Sausage, dry & semi-dry (unsliced) - Not recommended Bacon - 1 month Stews (cooked) - 3 to 4 months Meat pies (cooked) - 3 months Swiss steak (cooked) - 3 months Leftover cooked meat - 2 to 3 months Prepared meat dinners - 2 to 6 months Beef, corned - 2 weeks Frankfurters - 4 to 5 daysFreezer should be 0°F or lower The most effective product to keep meat fresh is called eggstrafresh®.
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