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Saving Food in a FoodSaver

TN2TX
TN2TX Posts: 298
in EggHead Forum
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? 
Dallas, TX
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  • Richard Fl
    Richard Fl Posts: 8,297
    This beef was vac sealed for 3 years.


    Also have done bone in turkey breastss after 6 months.
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  • nolaegghead
    nolaegghead Posts: 42,109
    I would say 2 weeks.
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  • nolaegghead
    nolaegghead Posts: 42,109
    ^^^add or subtract from that depending on your refrigerator temp.  I keep mine right at 33F.
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  • Grillmagic
    Grillmagic Posts: 1,600
    edited January 2015

    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 

    Charlotte, Michigan XL BGE
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  • nolaegghead
    nolaegghead Posts: 42,109
    He admits the freezer life is forever, he's asking about in the refrigerator.
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    I love lamp..
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  • Grillmagic
    Grillmagic Posts: 1,600
    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.
    Charlotte, Michigan XL BGE
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  • DMW
    DMW Posts: 13,836
    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...
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • DieselkW
    DieselkW Posts: 915
    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!

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Carolina Q
    Carolina Q Posts: 14,831
    edited January 2015
    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.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • TN2TX
    TN2TX Posts: 298
    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..

    Dallas, TX
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Fried up some Christmas Ham that I froze in food saver bags.
    image
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • nolaegghead
    nolaegghead Posts: 42,109
    @NPHuskerFL - might have missed it, but how did your ham turn out?
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    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.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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