Saving Food in a FoodSaver

TN2TX

How long do you guys get on cooked meat that you've stored in the fridge using a vac seal? I know things last forever in the freezer but I am more wondering on things I am storing to use more frequently. 

Main thing in question is a smoked turkey breast that I did on Sunday. How long is to long? 

Richard Fl

This beef was vac sealed for 3 years.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1235341&catid=1

Also have done bone in turkey breastss after 6 months.

nolaegghead

I would say 2 weeks.

nolaegghead

^^^add or subtract from that depending on your refrigerator temp.  I keep mine right at 33F.

Grillmagic

I just erased my post after rereading it and realizing you were asking about refrigerating not freezing, I Tupperware/Ziplock things that I put in the fridge.

Chuck 

nolaegghead

He admits the freezer life is forever, he's asking about in the refrigerator.

Grillmagic

nolaegghead said:

He admits the freezer life is forever, he's asking about in the refrigerator.

I just reread my post and erased it after realizing it was not what he was asking.

DMW

Every time I put leftovers in the fridge I take a sample and start a culture in a petri dish and put that in the fridge beside the food. That way I can monitor bacteria growth and know for sure I am safe.

I don't actually do that...

DieselkW

I trust cooked meat, vacuum sealed or not, to last a lot longer than raw meat.
I also believe the expiration date on milk is a suggestion to buy more, they can't possibly know when the bacteria load will grow exponentially.

Good housekeeping and plain old refrigerator real estate requires I keep cooked meat (including leftovers) for no more than a week. If I don't think it's going to be consumed in the weekly plan I keep in my head then I just toss it in one of the freezers.

It's a LOT faster for me to bring cooked meat from freezer to table (2 hours?) than it is to have that frozen roast ready to go on the egg. Frozen raw takes a couple days, at least.

 Since nothing is in my fridge for more than a week, if I can help it, I see no need for vacuum sealing cooked meat to store at 35f. Tupperware, Ziploc for 3-7 days, or it goes in the freezer and on the inventory list I also keep in my head.

She's always asking me why I'm always looking in the fridge.... it's inventory control!! Really honey!

Carolina Q

Diesel, try cooking frozen meat (butts, beef or pork roasts, etc) in the egg/oven. They will take a bit longer, but not two days longer. All reports I have read suggest excellent results, though I have to admit I haven't tried it yet. Next time I cook a butt it will be egged from frozen.

TN2TX

Thanks guys for the advice. I am going to shoot for 7-10 days. If it weren't in the food saver, I would feel comfortable with 4 days so this gives me a little buffer. 

@DMW Glad to hear that you don't actually do this. I did get a good laugh though. 

DMW said:

Every time I put leftovers in the fridge I take a sample and start a culture in a petri dish and put that in the fridge beside the food. That way I can monitor bacteria growth and know for sure I am safe.

I don't actually do that..

NPHuskerFL

Fried up some Christmas Ham that I froze in food saver bags.

nolaegghead

@NPHuskerFL - might have missed it, but how did your ham turn out?

NPHuskerFL

nolaegghead said:

@NPHuskerFL - might have missed it, but how did your ham turn out?

Real flavorful and to me not salty at all with great color throughout the entire ham.