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Mid to long term storage

post #1 of 9
Thread Starter 

I'm stocking up for the holidays and beyond, and wanted to get some advice on how others have stored their goods.  Specifically I am talking about cold smoked cheese, beef jerky and smoked salmon.  

 

Everything is vac-sealed.  Should I, can I freeze?  If I don't how long will it keep?

 

Thanks for the help

post #2 of 9

I freeze all of the meats. Most vac-packed meats are good for up to a year, maybe a bit more. Fish 6-8 months.  The cheese you want to keep refrigerated. I prefer to wax my cheese rather than vac pac it. I am eating smoked cheese that is now going on almost 3 years old.

post #3 of 9
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

I freeze all of the meats. Most vac-packed meats are good for up to a year, maybe a bit more. Fish 6-8 months.  The cheese you want to keep refrigerated. I prefer to wax my cheese rather than vac pac it. I am eating smoked cheese that is now going on almost 3 years old.

3 years - wow.  do you freeze the fish or just refrigerate?

post #4 of 9

Soft cheese should be refrigerated, Hard cheese can be vac sealed and stored in a cool room or refrigerated if you like.

 

T

post #5 of 9
Quote:
Originally Posted by muralboy View Post

3 years - wow.  do you freeze the fish or just refrigerate?

After a week in the fridge the fish needs to be frozen.
post #6 of 9
Thread Starter 

thanks all..really appreciate the help

post #7 of 9

Im thinking about buying a chest freezer.

post #8 of 9
Quote:
Originally Posted by dirtsailor2003 View Post


After a week in the fridge the fish needs to be frozen.

What  about if it was smoked/cured salmon??  in the fridge two weeks vac packed?? and then to the freezer?? still good?? 

 

DS
 

post #9 of 9
Quote:
Originally Posted by driedstick View Post
 

What  about if it was smoked/cured salmon??  in the fridge two weeks vac packed?? and then to the freezer?? still good?? 

If it was properly cured you should be fine.​

 

T

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