🛡️ Official Data Source: USDA FSIS FoodKeeper Database ↗ Learn about methodology →

Smoked or Processed 31 Verified Foods

Meat Storage Guide

Recommended shelf life, temperature conditions, and date calculation for foods in the Meat category according to official USDA FoodKeeper datasets.

💡 Key Handling Rules for Meat

🌡️ Temperature Control: Keep refrigerated items at or below 40°F (4°C) to inhibit bacterial growth.

🧊 Freezer Storage: Wrap in moisture-proof, airtight materials to prevent freezer burn and oxidation.

⚠️ Safety Check: Inspect for odor changes, texture softening, or discoloration before cooking or serving.

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B C H P S

B

3 items

Bacon (uncured)

Bratwurst (smoked and processed)

C

3 items

Chorizo (smoked and processed, cooked)

Fridge Freezer Pantry

Chorizo (smoked and processed, uncooked)

Corned beef (in pouch with pickling juices)

H

18 items

Ham (canned (“keep refrigerated” label))

Ham (country ham (whole or half))

Ham (fresh, cook-before-eating, arm picnic shoulder, boneless)

Ham (fresh, cook-before-eating, bone-in, half)

Ham (fresh, cook-before-eating, bone-in, whole)

Ham (fresh, cook-before-eating, shank or butt portion, bone-in)

Ham (fresh, cook-before-eating, shoulder roll (butt), boneless)

Ham (fresh, uncooked, half leg, bone-in)

Ham (fresh, uncooked, whole leg, bone-in)

Ham (fresh, uncooked, whole leg, boneless)

Ham (fully cooked, arm picnic shoulder, boneless)

Ham (fully cooked, bone-in, half)

Ham (fully cooked, bone-in, whole)

Ham (fully cooked, canned, boneless (refrigerated))

Ham (fully cooked, slices, half, or spiral cut)

Ham (fully cooked, vacuum packed, boneless)

Ham (uncured, fresh, cooked)

P

4 items

Pate (meat)

S

3 items

Sausage (fully cooked smoked links, kielbasa)

Sausage (hard, dry (pepperoni), sliced)

Sausage (raw bulk type or patties)