Meat: Smoked or Processed
Bacon, ham, sausage and hot dogs are cured or smoked, which extends their life compared to raw meat, but they are not shelf stable once opened. Vacuum-sealed packaging keeps them fresh far longer than a resealed bag ever will.
| Food | Pantry | Fridge | Freezer |
|---|---|---|---|
| Bacon(3 kinds) | 1 week | 1 month | |
| Bratwurst(2 kinds) | 5 to 7 days | 2 to 3 months | |
| Chorizo(3 kinds) | 1 week | 1 to 2 months | |
| Corned beef | 5 to 7 days | 1 month | |
| Ham(20 kinds) | 6 to 9 months | Not recommended | |
| Hot dogs | 2 weeks | 1 to 2 months | |
| Pastrami | 40 days | ||
| Pate(3 kinds) | 7 days | ||
| Pork roll | Use by the package date | ||
| Prosciutto | 2 to 3 months | 1 month | |
| Sausage(3 kinds) | 1 to 2 days | 1 to 2 months |
Signs meat: smoked or processed have gone bad
- Slimy or sticky film on hot dogs or sliced sausage
- Grey or green tinge developing on the surface
- Sour or off smell replacing the usual smoky scent
- Hardened, dried-out edges on bacon left uncovered too long
- Package losing its vacuum seal or ballooning with gas
Storage habits
Refrigerate opened bacon, ham, sausage and hot dogs in their original packaging or a sealed container, and use within about a week. Freeze anything you will not use in time; vacuum-sealed cuts freeze especially well. Keep these products toward the back of the fridge, where the temperature is steadiest.