From raw meat to cured and smoked meat – here's how many days, weeks or months it's safe to consume and when it should definitely be thrown away
Dried meat is one of those foods that, in our country, has almost cult status. There is no celebration, festive table or appetizer with brandy and wine without it. However, although it is consumed often and with pleasure, many people are mistaken in one essential point: how to properly store dried meat and how long it can actually stay in the refrigerator or freezer without risking health.
The truth is that dried meat is not the same at every stage of preparation. The shelf life depends on whether the meat is freshly purchased, salted, smoked, or thermally processed. This is where most misunderstandings arise, because often all types end up in the same compartment of the refrigerator, without enough thought.
Raw dried meat
Dried meat that it has not yet been salted or smoked can stand alone 3-4 days, and that only in the coldest part of the refrigerator (usually near the back wall, at a temperature of around 0-4°C). After this period, the risk of spoilage increases significantly, even if it appears to be in good condition at first glance.
Practical advice: If you are not going to process it immediately, salt it, heat-process it, or cut it into pieces and place it in the freezer, reports the Telegraph.
Dried, salted and smoked meat
When it comes to salted and smoked meats, the situation is significantly more favorable. This type meaty can be stored in the refrigerator up to 2-3 months, provided that:
- be well packaged (ideally: vacuum),
- not to be exposed to moisture,
- Do not open it frequently and do not touch it with wet hands.
Smoke and salt are natural preservatives, but that doesn't mean meat can last indefinitely. Moisture and air are its main enemies.
Freezing – the safest solution for long-term storage
If you have prepared a larger amount of dried meat and you know you won't consume it quickly, freezing is the safest optionThe meat should:
- be wrapped tightly with a nylon bag or,
- better yet, get into vacuum bag, so that there is no contact with the air.
Under these conditions, dried meat can be stored up to 12 months, without significant loss of taste and quality.
Additional food safety advice
- If you notice unusual odor, mucus on the surface or mold, the meat should be discarded immediately.
- Melting always happens in the refrigerator, not at room temperature.
- After it melts, don't raise it again.
Proper storage of dried meat is not only a matter of taste, but above all health issue. /telegraph/
Source of information @Telegrafi: Read more at:the world today www.botasot.al
