The key to storing cured meats is to keep them cool, dry and well-packaged. Cured meats can last for several weeks or even up to a few months when stored correctly. Refrigerate any uncooked cured meats immediately after purchase and wrap tightly in plastic wrap or foil to prevent moisture buildup and mold growth. Cooked cured meats should also be refrigerated and used within a few days. If you want to store cured meats for longer, vacuum packing is your best option. More information in our article!
Storage Conditions for Different Charcuterie and Cured Meats
Store cured meats like prosciutto and salami in a chilled environment to preserve their quality. The ideal temperature is at or above freezing, but no greater than 45 degrees Fahrenheit. Furthermore, make sure that these items are kept far away from light sources as well as other foods such as cheese – this will help ensure the optimal taste for your delicious dishes!
To increase the shelf life of cured meat, standard storage methods are used for any such products. The cooking method allows you to preserve the original properties of the meat delicacy for a long time, even without special tricks.
Can I Store Cured Meat in the Fridge?
Yes, cured meats should be stored in the refrigerator. Cured meats such as salami and ham should be kept in the coldest part of your fridge. Ideally, it should be around 40°F or below to ensure that it remains fresh and safe to eat. If you plan on eating the meat within a week or two, then you can store it in the pantry at room temperature until ready to serve.
Use the vaccum package to store cured meat in the fridge for longer shelf life. It is not recommended to store cured meats in their original packaging as this can make them go bad faster due to moisture and oxygen exposure. Vacuum packaging helps seal in the freshness of your meats for up to several months, making it a great way to store cured meat for extended periods of time.
If you leave cured meats out at room temperature for too long, bacteria can form and may cause foodborne illnesses if eaten.
Factors That Affect Storage Conditions:
- Air temperature. The lower it is, the better for the meat.
- Humidity. The higher the humidity, the more active microorganisms multiply, and spoilage goes faster.
- Light. Protection from sunlight is among the requirements for storage. When sunlight hits the package, the fat begins to disappear.
- Proximity to other foods. Jerky should not be stored near other foods, much less come into contact with them.
- Air exchange. A piece can “suffocate” in polyethylene, and quickly disappear. The exception is the complete deprivation of air access by sealing in vacuum packaging.
- The piece of meat should be wrapped in paper (parchment) before being placed in a cold place for storage. If pieces have been cured in different ways, store them separately.
Buying a Cooked Product: What Do I Need to Know?
When buying jerky in the store in finished form, you need to pay attention to these points:
- Composition. If in addition to meat and spices there are synthetic flavorings, it is desirable not to store such a product for a long time.
- Packaging. It should not have damage of any kind.
- Shelf life. This information should be indicated on the package. If the shelf life is close to expiration, it is not worth buying it.
It is not recommended to buy dried meat without a label, because information about the composition, shelf life, and the manufacturer itself is missing in this case.
Shelf life
The shelf life of jerky is directly related to the conditions in which the product is kept. In a vacuum in the absence of a refrigerator jerky can lie up to a month, but only if the piece is protected from light and at not high air temperature.
In the refrigerator on the shelf meat in a cloth can lie up to 3 or even 4 months. If it is in a vacuum container – up to six months.
In the freezer, the product is stored for up to a year. In this case, it is recommended to put it there immediately after cooking. If it has been in the refrigerator for a long time, it is not advisable to freeze it.
In addition to storage conditions, the type of meat affects the duration of storage. Pork keeps shorter than beef or horse meat. Vacuum packaging extends the shelf life of the product in any place.
In vacuum packaging
The main feature of vacuum packaging is the complete deprivation of oxygen access to the contents. This allows you to slow down the oxidative processes and, as a consequence, prolong the preservation period of dried meat.
Advantages of using vacuum packaging to preserve the product:
- presentable appearance;
- compactness;
- long shelf life.
After opening the package, air opens and the oxidation processes start. Therefore, it is very important not to store long meat that is not hermetically sealed. In addition to dried meat, other types of meat products can be kept in a vacuum sealer, including raw.
The main condition for quality storage is that the product must be of good quality before it is placed in a vacuum bag. It is possible to vacuum seal a product even at home if you have the appropriate apparatus. Of course, you vacuum your meat after making it the curing chamber.
Shelf life of meat in a vacuum
Modern techniques allow for significantly longer preservation of raw meat, all its original characteristics, and properties. It will be fully suitable for consumption after a long time. In this case, the period of meat storage in vacuum packaging increases on average by two or three times.
It is important to know how long you can store meat in a vacuum pack. Terms for raw meat in a vacuum and in the film are as follows.
- In a refrigerated state. The temperature is maintained at +3 degrees. In the film can be stored for a maximum of 3 days. In vacuum film, the period will be 7 days.
- In the frozen state. The required temperature level is maintained: it is -18 degrees. In the film can be stored for a maximum of six months. In a vacuum it is allowed to store up to 18 months.
Experts say: the shelf life of meat in vacuum packaging increases significantly. In this case, the product remains safe, and suitable for consumption. This technology also allows you to save all the gustatory properties of the product, its consistency, and other features.
Key Points of Meat Storage in Vacuum Packaging
The basic feature of the technique is the complete evacuation of air from the package. Vacuum is created in the inner space of the packaging material. The lack of air significantly slows down the oxidation process. Microbial colonies develop much slower, so the product does not spoil.
Importantly, the germs do not penetrate from the outside as well. Storage efficiency increases dramatically. The meat retains its original moisture level, as well as its smell and all its taste properties. In order to really extend the shelf life of vacuum-packed meat, it must be guaranteed that it is airtight. If the packaging is broken, the product will spoil rapidly.
Advantages of Vacuum Packaging:
- meat is fit to eat even after a year and a half of being in the freezer;
- all properties of the product are fully preserved;
- taste and aroma remain the same.
Now storage of meat in a vacuum pack remains the best technique: the product remains fresh almost three times longer. The most important thing is not to break the rules. For example, meat frozen in a vacuum must not be subjected to repeated freezing.
Vacuum Sealer for Cured Meat
Vacuum sealer is a great way to extend the shelf life of products. This technology is applied for beef, pork, lamb, and even poultry, as well as rabbit, turkey or goose meat. It can also be used to preserve fish and game. The main thing is that the product should be fresh before being placed in a vacuum bag. Then it will remain safe for a longer period of time.
The vacuum sealer is used to remove air from the package, which affects the shelf life of the product. It can also be used to store smoked and cured meat. If you do not have a vacuum sealer at home, you can buy it in any store that sells household appliances. Vacuum sealers vary in price, depending on the quality and power of the device. It is important to choose a reliable manufacturer and check all its characteristics before purchasing.
What Should You Know Before Buying Vacuum Sealer?
When choosing a vacuum sealer, you should pay attention to several important aspects. First of all, consider the power of the device and its noise level. Pay special attention to the material used for sealing: it should be reliable and wear-resistant. The presence of additional functions is also important: some models are equipped with impulse mode, others have the ability to use reusable containers or bags. Consider how quickly and easily the device can be used, as well as its warranty period. All these points will help you choose a quality model that meets all your needs.
Which Vacuum Sealer Can You Recommend?
We can recommend Potane Vacuum Sealer Machine
The Potane Vacuum Sealer Machine is a reliable device that helps you to keep your food fresh for longer. It has an 8-in-1 easy preset system and smart control system, which makes it easy to use. The sloping top design prevents the juice from being drawn out while vacuuming foods like meat. It is ETL certified by Nationally Recognized Test Laboratories (NRTLs) for compliance with applicable product safety standards.
Experience of Usage Potane Vacuum Sealer
When I first started looking into food vacuums, I was overwhelmed with all of the options available. It seemed like there were endless amounts of reviews and research to go through. After doing my due diligence, I kept coming back to one particular product: the Vacuum Sealer Pro.
I’ve been using it for a month now and have had no issues so far. We use it mostly for our freezer items; sealing them up in airtight bags helps keep them fresher longer! The only trouble we had initially was figuring out how to shut it properly—you need to press down hard on both sides until you feel it click shut.
The vacuum sealer is easy to use and clean after every session as well, plus it came with helpful parts such as a bag cutter which has been really useful instead of using scissors all the time! If you’re thinking about purchasing this product, my suggestion would be to buy extra bags just in case you need them later on down the line. All-in-all this has been an excellent purchase for us and we hope that others can benefit from our experience too!
Pros
- Keeps food fresher for longer
- Prevents juice from being drawn out while vacuuming foods like meat
- ETL certified by Nationally Recognized Test Laboratories (NRTLs) for compliance with applicable product safety standards
- Easy to use and clean
Cons for the Potane Vacuum Sealer Machine:
- Pre-freezing food before vacuum sealing is suggested as a solution to keeping juices contained, but this adds an extra step to the process and requires handling the contents twice.
- It’s a bulky device that can take up quite a bit of counter space when stored or in use, making it difficult for those with limited kitchen areas to use it regularly.
- 7. Not all bags are compatible with this particular model
Signs of Spoilage of Dry Cured Meats
If jerky is stored for a long time or improperly, it can spoil. The following points indicate that the product is no longer edible:
- The appearance of mold;
- Fluid dripping from the meat;
- An unpleasant, rancid smell;
- Mucus and other inclusions on the surface are not typical.
Even a quality product should not be stored longer than recommended.
Types of Meats and Cheese That do Not Need to Be Refrigerated
Types of meats and cheese that do not require refrigeration include dry-cured sausages like chorizo, hard salami, and pepperoni.
Dry-cured meats like bresaola, lardo, and guanciale may not require refrigeration depending on their ingredients and production methods. The best way to check is by reading the packaging for storage instructions as every product is different. Generally speaking, dry-cured meats must reach an internal temperature of 150°F to be safe to eat, so these types of meats should always be cooked before consumption. If you make these types of meat and cheese by yourself, be sure to store them in a cool, dry space in the vacuum package.
Cheeses like parmesan and pecorino can also be left at room temperature without refrigeration. These types of cheese have low moisture content, making them very shelf-stable. Again, the best way to check is by reading the product labels as every cheese will be different.
Cheeses such as cheddar, gouda, and blue cheeses can also be stored in the refrigerator. Soft cheeses like brie and camembert must be refrigerated immediately after purchase as they can spoil quickly at room temperature. All cheese should be wrapped tightly in plastic wrap or foil to prevent oxidation and strong odors from developing.
Overall, cured meats require refrigeration for longer storage times and for food safety reasons. Dry-cured meats may not need refrigeration depending on the product’s ingredients and production methods; however, it is best to read the packaging instructions for optimal storage conditions.
Can Charcuterie be Stored in Butcher Paper?
Yes, charcuterie can be stored in butcher paper. This type of paper is specifically designed to let the meat breathe while keeping it protected from excess moisture, which can help in preserving the flavor and texture of the charcuterie. However, for long-term storage, it’s essential to keep the meats cool and in a controlled environment to ensure their quality and safety. Final Words So, in conclusion, some types of cured meat do not need to be stored in refrigerator. Dry-cured hams and certain hard cheeses are safe to store at room temperature. But for other types of cured meats as well as softer cheeses, it is best to keep them safely stored in the fridge. By following these tips, you can enjoy your cured meats for weeks or even months!
FAQ Section: Proper Storage of Cured Meats
Q: Do all types of cured meats need to be kept refrigerated?
A: Yes, to ensure safety and quality, both dry-cured meats and other types of cured meats like prosciutto and salami should be kept refrigerated. Even those with a long shelf life are best stored in the coldest part of your fridge.
Q: Can I store my dry-cured meats outside the fridge?
A: Generally, it is recommended that cured meats be stored in the refrigerator to prevent the growth of bacteria. Some dry-cured meats, like jerky or hard salami, may be stored unrefrigerated for a limited time, especially if they are vacuum-sealed or kept in a dry environment.
Q: Is there a specific way to wrap cured meats for storage?
A: Yes, cured meats should either be tightly wrapped in plastic wrap, butcher paper, or parchment paper to prevent the loss of moisture and exposure to air. For items like dry-cured bresaola, keeping them in a vacuum-sealed package can extend their shelf life.
Q: What is the best way to store sliced cured meats?
A: Once the package has been opened, sliced cured meats should be stored in the refrigerator and consumed within a week for optimal freshness. If they’re not consumed within this timeframe, they should be wrapped tightly to prevent them from drying out.
Q: How long can I keep cured meats in the fridge?
A: Most refrigerated cured meats will last for 2-3 weeks. However, some meats may last longer if stored properly in a vacuum-sealed container. Always check the product’s expiration date and follow the storage instructions provided.
Q: Is it possible to store cured meats in the freezer?
A: Freezing is not typically recommended for cured meats, as it can alter their texture and flavor. However, for extended preservation beyond the fridge’s capability, freezing can be considered a last resort.
Q: Are there cured meats that don’t require refrigeration?
A: Certain types of meat curing, like dry curing with salt (salt-cured meats) and smoking (cold smoking or hot smoking), can create products with properties that help them last for extended periods without refrigeration, but these should still be kept cool and consumed within their recommended shelf life.
Q: What should I do if I’ve left cured meats out overnight?
A: If cured meats have been left out at room temperature for more than two hours, they may no longer be safe to eat due to the potential for bacteria to grow. It’s best to err on the side of caution and discard the meats.
Q: Can I use a curing chamber for storing my cured meats?
A: Yes, a curing chamber can be used for storing cured meats, especially if it’s set to the ideal temperature and humidity levels for meat preservation. This can be a foolproof way to extend the shelf life for enthusiasts or professionals.
Remember to always check the specific storage instructions on your cured meat products, as different charcuterie and cured meats might have varying requirements based on their curing processes and ingredients.
Final Words
So, in conclusion, some types of cured meat do not need to be stored in refrigerator. Dry-cured hams and certain hard cheeses are safe to store at room temperature. But for other types of cured meats as well as softer cheeses, it is best to keep them safely stored in the fridge. By following these tips, you can enjoy your cured meats for weeks or even months!
