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Extra resources for Beyond Pressure Cooker
Drying and curing meat and fish removes moisture that microorganisms need to live and develop. Dried and cured meat can be kept safely in a refrigerator for up to three weeks. Refrigerating below 40 degrees and bringing meat down to freezing temperatures stops bacteria from growing. The sugar-curing process increases the temperature of the food to temperatures higher than microbiological organisms, such as the ones described earlier in this chapter, can survive. Sugar curing has the benefit of adding wonderful flavor to meat such as pork.
Air and moisture that are allowed to remain in the bag will lead to freezer burn. Vacuum-sealing systems pull the air and moisture out of the freezer bag, and heat seals the bag securely. An additional concern that needs to be addressed is how to keep track of what each freezer bag or container contains, and how long it has been in the freezer. Losing track of how long meat has been stored in the freezer will lead to waste. To solve this problem, you will need freezer labels to indicate what is in each container and the date it should be consumed by.
Chickens and turkeys are usually smoked just enough to add flavor to the meat, and they are not smoked sufficiently enough to be stored without refrigeration. A chicken or a turkey that has been lightly cured and smoked will require refrigeration at or below 40 degrees Fahrenheit. The safe refrigeration time for poultry that has been smoked and cured in this manner is extended for up to three weeks, and it can be kept frozen for up to one year. Chicken and turkey cured and smoked sufficiently enough to store without refrigeration would be a very salty product that would not be acceptable taste-wise to most people.