Storage of Meats Poultry and Seafood

The best before date on a smoked pork picnic shoulder means that the meat is optimal if you cook and eat it before this date. Once that date passes, the meat can lose its freshness and not be at its best.

no you can not because if you do when you take it out it will taste horrible and you are not supposed to freeze it. === === Sure. You should freeze it and defrost it quickly, but I've never had problems with this. It should also be noted that dry salami keeps very well in a cool, dry place for a very long time, and longer still if refrigerated.

No. Cream comes from milk which comes from cows (or sheep or goats). Eggs come from chickens and other poultry.

Depends, but 5-8 lbs Jewel-Osco precooked Hormel ham 81 weigh 8-9 lbs if order from Deli meal for holidays.

As long as the meat is kept refrigerated, protected from contamination or from contaminating other food, and it is used within a day or two, it should be OK to do.

You don't have to remove the meat from the bone, but the chicken meat will taste better if you do.

I would say no. It's a shame to waste good food, but this food in question has the potential to make people sick. ..

Time until actual spoilage depends upon too many variables to make a definitive statement. Plan to use it as any seafood leftovers - preferably within a couple days.

You can move the fish to refrigerator and allow it to thaw. Or, you can place it in cold water, changing the water every 30 minutes until thawed.

absolutely. if you defrost foodstuff in microwave, keep it refrigerated until you cook it.

Quite possibly. I don't recommend taking any chances with spoiled food.

I guess the real question would be, where and when? If in Maine in March, you're probably pretty safe, because the car trunk would have been about the temperature of your refrigerator anyway. If Texas in August, I'd pitch it. A frozen pizza might be five dollars; an emergency room visit will run into the thousands. It would be a VERY poor gample.

Capelin is a small fish with a taste that resembles herring. Once the fish are cleaned and fileted, in a clean container, put down a layer of sea salt. Each fish should be coated in salt and laid skin side down on the layer of salt. Once one layer of fish is done, they are covered with another layer of salt. Continue until the container is almost full. Pack and cover with a thick layer of salt, then cover the container. Water will accumulate from being drawn out of the fish and must be drained off. After one week, the fish filets will be dried and salt cured.

Lets explain this again. Meats that are left in the danger zone can have bacteria grow with in an hour. Meats should be kept cold before cooking and cooled fast after to insure the meat stays safe. Do not leave any foods out.

Yes, chickens will often eat eggs that get broken in the nest. Additionally, they will eat leftover eggs that are included in food scraps.

No. It is not a good idea to refreeze meat that has been temperature abused.

Cook it within a day or two of thawing.

Meat should be thawed out in the refrigerator, not on the counter overnight. Or quick-thaw methods could be used followed immediately by cooking.

If you can guarantee that no part of the meat got above 40°F, then I could say it might be safe - and that would be assuming the meat was good when it was frozen. Otherwise, you will have to make the decision.

You can keep brown eggs refrigerated for at least 2-4 days.

Left at room temperature, I've seen dogs and humans become ill after chicken has been set out 2-4 hours. It's going to vary depending on the dog (or person) and the temperature. You can ask your VET, but getting ill yourself or having your dog do the same isn't worth taking the chance for me when I'm using working dogs.

Refrigerated, it's usually good for 3-4 days.

There should be an expiration date somewhere on the package

Yes. Especially if it is packaged in plastic. If that's the case then the gas inside the packaging will be Nitrogen, or another inert gas. There to stop oxygen getting at the cheese and giving microbes a chance to reproduce.

one day for each five pounds of turkey. A ten-pound turkey will take two days, a twenty-pound turkey will take four days. After a day or so, remove the crap they package inside if at all possible. It will help speed thawing, and that nasty stuff is a germ factory.

First, it will dry out, due to the circulation and level of humidity in most refrigerators. Second, odors can be transferred from one food to another affecting the taste and smell of the food.

if it is sealed tight a couple days at most. Cook it as soon as possible though