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Storing Food in the Freezer

Meat, home frozen

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.
  • Beef
    6 to 12 months
  • Pork
    3 to 6 months
  • Lamb, veal
    1 to 2 months

Venison

  • Ground, stew meat
    2 to 3 months
  • Roasts, steaks
    8 to 12 months

MP556, reviewed September 2002

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MP556 Storing Food in the Freezer | Page 2 | University of Missouri Extension