Note
Storage times are figured at 0 degrees Fahrenheit
Bacon
Freezing cured meats is not recommended. Saltiness encourages rancidity. If frozen, use within a month.
Corned beef
Freezing cured meats is not recommended. Saltiness encourages rancidity. If frozen, use within a month.
Frankfurters
Freezing not recommended, emulsion may be broken and product will weep
Ground beef, lamb, veal
2 to 3 months
Ground pork
1 to 2 months
Ham and picnic, cured
Freezing cured meats is not recommended. Saltiness encourages rancidity. If frozen, use within a month.
Luncheon meat
Freezing not recommended, emulsion may be broken and product will weep.
Roasts
Beef
6 to 12 months
Lamb, veal
6 to 9 months
Pork
3 to 6 months
Sausage
Freezing alters flavor
Dry, smoked
1 to 2 months
Fresh, unsalted
1 to 2 months
Steaks and chops
For all home-frozen meat, first check for holes in trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, overwrap with suitable freezer wrap. Put two layers of waxed paper between individual ground meat patties.
