Usually a sausage - be it ham or ordinary sausage - after a few days in the refrigerator is not suitable for eating. It is dry, tasteless, and moldy. How to store meat well and choose the one that will stay fresh longer?
The longest freshness iscold cutsdried and semi-dried (they contain the least water) - even unwrapped, they can stay in the refrigerator for up to a month, the next ones are smoked and cured.
What kind of meat to choose in the store, if we intend to store it longer
If you rarely shop, choosesausagesdry sausages,salami , kindziuk products and long-matured hams (e.g. Parma) . A sausage in a natural casing is more durable. It can lie in the refrigerator for 3 days, while the one in an artificial casing - a day shorter. The optimal temperature for all cold cuts is 2-7 ° C. Cured meats in pieces have a much longer shelf life. When you prefer to buy sliced meats, choose prepackaged and eat them within 2 days of opening. Buy cut in the store in portions to be eaten at a time. If it is to be used several times, divide into single-use portions, and wrap each properly. First of all, the sausage must be taken out of the bag it was packed into in the store.
How to store sausage in the fridge
Cold cuts are very rarely packed in parchment. And parchment is the perfect packaging. Even a thin cling film (shrink) works much worse because it cuts off the access of air. Aluminum foil can be used as an outer packaging for a short time. It is too perfect an insulation. As it is impermeable to air and water vapor, moist sausages wrapped in it can rot. Vacuum containers are a great way to store both cut and sliced meats.
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