Until the coming of refrigeration, smoking cigarettes meat to be a major food preservation method. After ~ meat was smoked, it was maintained in smokehouses collection in cooler locations roughly homes and farms. Today smoking meat has become a method of food preparation rather than preservation, but the erroneous idea the smoked meat deserve to last beyond safe durations in refrigeration lingers. The truth is that smoked meat has a warehouse life much the same as meat prepared any kind of other way.

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Smoked meat have the right to be retained three to 4 days in a frozen refrigerator after gift cooked. Appropriately wrapped, smoked meat will last two to 3 months in a freezer. In neither instance should exhilaration meat be maintained or used beyond these recommended times because of the likelihood the the meat will be unsafe for human beings or pets to eat.


Good food safety involving smoked meat actually starts with the cooking process itself. Cigarette smoking is a method in which meats, poultry, fish and also even vegetables are slowly cooked at reduced temperatures by indirect heat, namely the smoke and also heat the arise from burn charcoal or hardwood chips in an enclosed container. A standard outdoor grill v a sheathe or a special spanned oven dubbed a smoker is provided for this purpose. Smokers shouldn"t it is in made out of drums or various other containers that have actually held various other substances previously since of the danger of contamination.


The encourage food-safe procedure for smoking meat requires four steps: clean, separate, cook and also chill. In the clean step, the chef should wash his hands and also working surface often. The different step ad to keeping raw meat separated from other foods to stop cross-contamination. The third step requires cooking to suitable temperatures, i m sorry is a minimum inner temperature the 145 levels Fahrenheit together measured through a high quality meat thermometer for beef, veal or pork. Poultry have to be cooked come 165 F. The final step, chill, calls for that leftover smoked meat it is in refrigerated within two hours of serving to slow the expansion of bacteria that cause food poisoning.

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Refrigeration is crucial to keeping smoked meat for sure for consumption. Bacteria flourish in temperatures from 40 to 140 F, a variety that food safety experts speak to "the risk zone." A refrigerator should be set to 40 F or below to safeguard all foods, but even chilling won"t save smoked meat edible forever. Neither marinating, cooking, adding sauce or the smoking procedure itself will offer smoked meat any much more longevity or protection from bacteria than today"s food security standards specify.


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Cynthia B. Astle is a longtime reporter who has actually written on almost every topic of human being interest for papers such as the "United Methodist Reporter," magazines including "Response," "Arts Ministry" and also the "Progressive Christian" and websites such together Darkwood Brew and United Methodist Insight. She was also a food editor and also restaurant reviewer for the "Clearwater Sun."