Meat: Shelf Stable Foods
Canned meat and jerky are made to last for months or years at room temperature because curing, drying or the canning process removes the moisture bacteria need. The can or bag still needs a visual check, since packaging failure is usually the first sign of trouble.
| Food | Pantry | Fridge | Freezer |
|---|---|---|---|
| Bacon(3 kinds) | 6 months | ||
| Ham(20 kinds) | 6 to 9 months | ||
| Jerky(2 kinds) | 12 months | ||
| Meat products | 5 years | ||
| Retort pouches or boxes(2 kinds) |
Signs meat: shelf stable foods have gone bad
- Bulging, dented or rusted cans, especially along the seam
- Jerky that has gone soft, sticky or visibly mouldy
- Hissing or spurting liquid when a can is opened
- Off, sour or rancid smell on opening
- Unusual colour change compared to a fresh package
Storage habits
Store unopened cans and sealed jerky in a cool, dry cupboard away from direct sunlight. Once opened, refrigerate canned meat in a covered container and use within a few days. Reseal jerky tightly or keep it in an airtight bag or container after opening to preserve texture.