Keeping pulled pork

Discussion in 'Pork' started by realtorterry, Aug 1, 2010.

  1. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    So I made alot of pp camping last week. I still have about 3 lbs left that's been in the fridge for a week. Is this still good? There's no smell but I don't want to get my family sick trying? How long can it stay in a fridge? Any advise guys?
     
  2. smokingeagle

    smokingeagle Smoke Blower

    I would say after a week its time to throw, no need to get sick.
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Put it in the freezer, you will be fine.

    Whatever you feel safe with.
     
    Last edited: Aug 1, 2010
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Can it be frozen after sitting in the fridge for a week & still be good?
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    As long as you have a temp of 38' or lower yes.
     
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    I would throw it in the freezer. If you have a vacuum sealer that is the best way to go.
     
  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I wish I did have a sealer but I don't. It's just been in a zip lock bag for about a week sitting in the back of the fridge
     
  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    Get them in the freezer very soon. Do you have any freezer paper?
     
  9. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I have parchment paper will that work
     
  10. rbranstner

    rbranstner Smoking Guru OTBS Member

    I was just suggesting freezer paper because it will help to keep your meat from getting freezer burnt. If you are going to use it in the next month or so you will be fine.
     
  11. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I'm gonna go for it? It still smells delsious & I worked hard on it
     

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