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Texan in Ohio
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Discussion Starter · #1 ·
Hi,

We had 4 hogs butchered 5 months ago. How long will the bacon stay good for? The butcher said that since it was cured to eat it within 4 months. For the life of me I did not think to ask why. Will it still be safe to eat and for how long?

Thank you,
Mike
 

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Bacon is usually the first cut of meat to completely disappear out of my freezer. I almost never have bacon over a couple of months. However, I have had a couple of packages (cryo wrapped) that somehow ended up closer to the bottom of the freezer, that I've found after a couple of years. Tasted just as good as the other packages did years earlier.

The vacuum packed meat just seems to last longer, so maybe it's your butcher's wrap of choice that might make him suggest this?
 

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I would expect it to stay good for years in the freezer, provided you could actually resist the enormous temptation to eat it. Keep your freezer at 15°F or below, preferably at -10°F or below. At that temp things don't spoil if they are properly wrapped to prevent freezer burn (dehydration).

Cheers

-Walter
Sugar Mountain Farm
in the mountains of Vermont
http://SugarMtnFarm.com/blog/
http://HollyGraphicArt.com/
http://NoNAIS.org
 

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Texan in Ohio
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119 Posts
Discussion Starter · #4 ·
I would expect it to stay good for years in the freezer, provided you could actually resist the enormous temptation to eat it. Keep your freezer at 15°F or below, preferably at -10°F or below. At that temp things don't spoil if they are properly wrapped to prevent freezer burn (dehydration).

Cheers

-Walter
Sugar Mountain Farm
in the mountains of Vermont
http://SugarMtnFarm.com/blog/
http://HollyGraphicArt.com/
http://NoNAIS.org

Thank you for the reply. They are wrapped in that white butcher paper. Do think that would be sufficient?


Mke
 

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It shouldn't go bad as in unsafe to eat in the freezer. It will get stale and have an old taste after while. We always figured about six months with sausage being the first to be stale or old tasting.

Pork will tell on your butcher faster then any other meat. The cleaner the butcher the longer the meat will keep a good flavor.
 

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Mike, brined meat doesn't freeze so well because of the salt content and brined pork fat freezes even less well - you will notice when defrosting bacon that it will be the fat that softens first and it doesn't take very long.

As Allen says, it will get a stale, maybe slightly rancid taste but won't be off as will most processed meats because of the salt content. Good wrapping definately helps slow the process down and I've used bacon that's probably two years old but I have cut the fat off.

Cheers,
Ronnie
 
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