cryovac ribs, how long in freezer?

jbrodie

Just got a small freezer and would like to know how long baby backs will maintain their quality frozen.

Egmont Key

Have always heard 1 year then out it goes.

Richard Fl

The Professor AKA "Spring Chicken' found this awhile back while on one of is nocturnal tours of the Chicken Ranch.

How to, Frozen Food Freshness Guide

I ran across this on my MSN Home Page this morning. Worth passing on... Spring "Fresh As A Daisy" Chicken Spring Texas USA


Freshness Guide
Foods frozen for longer than the recommended times aren't harmful — they just won't be at their peak flavor and texture.
FOOD - TIME IN FREEZER (0°F)
Milk - 3 months
Butter - 6 to 9 months
Cheese, hard (Cheddar, Swiss) - 6 months
Cheese, soft (Brie, Bel Paese) - 6 months
Cream, half-and-half - 4 months
Sour cream - don't feeze
Eggs (raw yolks, whites) - 1 year
Frankfurters (opened or unopened packages) - 1 to 2 months
Luncheon meats (opened or unopened packages) - 1 to 2 months
Bacon - 1 month
Sausage, raw, links or patties - 1 to 2 months
Ham, fully cooked (whole, half, slices) - 1 to 2 months
Ground or stew meat - 3 to 4 months
Steaks - 6 to 12 months
Chops - 3 to 6 months
Roasts - 4 to 12 months
Chicken or turkey, whole - 1 year
Chicken or turkey, pieces - 9 months
Casseroles, cooked, poultry - 4 to 6 months
Casseroles, cooked, meat - 2 to 3 months
Soups and stews - 2 to 3 months
Fish, lean (cod, flounder, haddock) - 6 months
Fish, fatty (bluefish, mackerel, salmon) - 2 to 3 months
Fish, cooked - 4 to 6 months
Fish, smoked - 2 months in vacuum pack
Shrimp, scallops, squid, shucked clams, mussels, oysters - 3 to 6 months
Pizza - 1 to 2 months
Breads and rolls, yeast - 3 to 6 month
Breads, quick - 2 to 3 months
Cakes, unfrosted - 3 months
Cheesecakes - 2 to 3 months
Cookies, baked - 3 months
Cookie dough, raw - 2 to 3 months
Pies, fruit, unbaked - 8 months
Pies, custard or meringue-topped - don't freeze
Piecrust, raw - 2 to 3 months
Nuts, salted - 6 to 8 months
Nuts, unsalted - 9 to 12 months




Excerpted from The Good Housekeeping Cookbook (Hearst Books/Sterling Publishing).


Recipe Type
Help

Recipe Source
Source: BGE Forum, Spring Chicken, 2008/11/29

rosros

like twinkies, forever. They are usually vacuum sealed with inert gas. unfortunatley most are are injected with 12% salt/tenderizing solution.

Fidel

until you thaw them.

They'll be fine in cryo for years.

stike

forever.

seriously.

the FDA says as much.
"indefinitely" is the word they use, and there's no ambiguity there, for an organization famous for over-simplfying things and being overly conservative.

properly frozen, they will keep F-O-R-E-V-E-R.

the only issue with something kept at proper freezer temps is whether or not it gets freezer burnt. cryovac shouldn't be a problem, it's tough and there's no oxygen/air in cryovac'd meats.

even if something gets freezer burnt, as long as it has been at recommended freezer temps, it will be safe as far as food-safety goes, though it will be less than fresh and have a bad texture

stike

too bad.

hopefully what you've heard tonight will undo that