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Storing Food in the Refrigerator

Cured and smoked meats

Storage recommendations are for 37 degrees Fahrenheit

Bacon

  • Keep wrapped
  • Store in coldest part of refrigerator or in meat keeper
  • Refer to processor's freshness date on package for storage times of unopened packages
  • Opened packages
    7 days

Bologna, liverwurst

  • 4 to 6 days

Corned beef

  • 5 to 7 days

Dried beef

  • 10 to 12 days

Dry and semi-dry sausage

  • 5 to 7 days

Frankfurters

  • 4 to 5 days

Hams

  • Store in refrigerator unless label indicates refrigeration is not needed
  • Whole
    1 week
  • Canned, unopened
    6 months

Liver sausage

  • 4 to 5 days

Luncheon meats

  • 5 to 7 days

Sausage, fresh or smoked

  • 2 to 3 days

 

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MP558 Storing Food in the Refrigerator | Page 6 | University of Missouri Extension