Storage Guide
As soon as you get home from the store, place fresh wrapped meat in the meat compartment or in the coldest part of the refrigerator.
Use the following chart for proper refrigeration of fresh and cooked pork.
Freezing Pork
Pork cuts wrapped in plastic can be frozen as purchased for up to 2 weeks.
For longer storage, use moisture and airtight packaging, such as freezer bags, heavy duty foil or freezer wrap to protect meat from losing moisture during storage.
Remove as much air as possible from bags before sealing.
Cover sharp bones with extra paper before wrapping so bones don't poke a hole through the packaging and cause freezer burn.
Freezer burn is caused by loss of moisture on the surface of food. Meat which has freezer burn will have a dry, discolored surface and when cooked will be tough and taste bland. Freeze steaks and chops in meal sized packages.
Put ground pork in 1/2 lb (250g) or 1 lb (500g) packages or shape into patties. A double layer of waxed paper between steaks, chops and patties makes it easier to seperate them later on.
Label packages with the date, the pork cut and the number of servings or weight.
Use the following chart for proper freezing of fresh and cooked pork.
Defrosting
As soon as you get home from the store, place fresh wrapped meat in the meat compartment or in the coldest part of the refrigerator.
Use the following chart for proper refrigeration of fresh and cooked pork.
| Pork Product | Storage Time ( 36°-40°F / 2°-4°C ) | |
| Roasts, steaks, chops | 2-4 days | |
| Ground Pork | 1-2 days | |
| Leftover Cooked Pork* | 4-5 days | |
| Fresh Sausage | 2-3 days | |
| Smoked Sausage | 3-7 days | |
| Ham** | 3-4 days | |
| Bacon** | 7 days | |
| Cold Cuts** | 3-5 days | |
| Variety Meats | 1-2 days | |
| ** If vacuum packaged, check manufacturer's date * Leftover cooked pork should be cooled at room temperature uncovered, then covered tightly and refrigerated within an hour after cooking |
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Freezing Pork
Pork cuts wrapped in plastic can be frozen as purchased for up to 2 weeks.
For longer storage, use moisture and airtight packaging, such as freezer bags, heavy duty foil or freezer wrap to protect meat from losing moisture during storage.
Remove as much air as possible from bags before sealing.
Cover sharp bones with extra paper before wrapping so bones don't poke a hole through the packaging and cause freezer burn.
Freezer burn is caused by loss of moisture on the surface of food. Meat which has freezer burn will have a dry, discolored surface and when cooked will be tough and taste bland. Freeze steaks and chops in meal sized packages.
Put ground pork in 1/2 lb (250g) or 1 lb (500g) packages or shape into patties. A double layer of waxed paper between steaks, chops and patties makes it easier to seperate them later on.
Label packages with the date, the pork cut and the number of servings or weight.
Use the following chart for proper freezing of fresh and cooked pork.
| Pork Product | Storage Time ( 36°-40°F / 2°-4°C ) | |
| Roasts, steaks, chops | 8-10 months | |
| Ground Pork | 1-3 months | |
| Leftover Cooked Pork* | 2-3 months | |
| Fresh Sausage | 2-3 months | |
| Smoked Sausage | 1-2 months | |
| Ham** | not recommended | |
| Bacon** | 1 month | |
| Cold Cuts** | not recommended | |
| Variety Meats | 3-4 months | |
| ** If vacuum packaged, check manufacturer's date * Leftover cooked pork should be cooled at room temperature uncovered, then covered tightly and placed in freezer within an hour after cooking |
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Defrosting
| Defrost meat in the refrigerator | |||
 |
Pork Cut | (in refrigerator) | |
| Roast Larger than 2 lbs (1.0kg) |
4-7 hours per lb/500g | ||
| Roast Smaller than 2 lbs (1.0kg) |
4-6 hours per lb/500g | ||
| Steak or Chop (single) | 3-4 hours | ||
| Steak or Chop (4 pack) | 5-8 hours | ||
| Ground Pork 1 lb/500g | 3-4 hours | ||
| Ground Pork 2 lb/1.0kg | 8-10 hours | ||
| Meat defrosted in a microwave oven should be cooked immediately! Follow microwave oven manufacturer's directions. |
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Pick Pork! website designed by The Studio of Wendy J. Inc. & database integration by The November Group
© Copyright 2004 All rights reserved.
© Copyright 2004 All rights reserved.
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