There is a difference between the shelf life of meat products that are vacuum sealed and those that are not. If you sell or ship meat, you should know about this. Meats like raw meat and deli meat usually need to be cooked or eaten within a few days of being bought so they don’t go bad. But chicken, beef, fish, and other meats can be kept for 10 days before they need to be cooked or frozen. Vacuum sealing gets rid of extra oxygen, which slows down the process of food going bad, cuts down on waste, and keeps things fresh longer. Food manufacturers, grocery stores, restaurants, meal prep kits, and specialty food suppliers can all benefit from vacuum packaging their meat.
Pork is one of the most commonly consumed meats around the world. It’s versatile, tasty and nutritious. However, like all meat pork is perishable and has a limited shelf life. Proper storage is key to keeping pork fresh and preventing foodborne illnesses.
Vacuum sealing is one of the best ways to extend the shelf life of pork. But exactly how long does vacuum sealed pork last? Here’s a complete guide to help you understand how long vacuum sealed pork lasts and how to store it properly.
Why Vacuum Seal Pork?
Vacuum sealing pork provides two major benefits
1. Extends Shelf Life
By removing oxygen from the package, vacuum sealing significantly slows down spoilage and bacterial growth. This allows pork to stay fresh for significantly longer compared to traditional storage methods.
2. Prevents Freezer Burn
Freezer burn occurs when air reaches the surface of the meat. This oxidizes and dries it out. Vacuum sealing prevents air exposure, keeping pork moist and flavorful when frozen.
How Long Does Vacuum Sealed Pork Last?
The shelf life of vacuum sealed pork depends on the specific cut, the storage temperature, and the packaging quality. Here are some general guidelines:
Refrigerator (40°F)
- Raw Pork Chops/Steaks: 5-7 days
- Raw Pork Roasts: 7-10 days
- Cooked Pork: 3-5 days
- Bacon: 2 weeks
- Fresh Sausage: 1-2 weeks
Freezer (0°F)
- Raw Pork Chops/Steaks: 4-6 months
- Raw Pork Roasts: 6-12 months
- Cooked Pork: 2-3 months
- Bacon: 6 months
- Fresh Sausage: 1-2 months
As you can see, vacuum sealing can extend the shelf life of pork by weeks or even months compared to traditional storage.
Tips for Maximizing Shelf Life
Follow these tips to get the most out of vacuum sealed pork:
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Seal it ASAP – Seal pork immediately after purchasing (or butchering). The fresher it is when sealed, the longer it will last.
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Portion it – Seal pork in serving-size portions to avoid repeated opening.
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Freeze for long-term storage – For storage beyond 4-6 weeks, freeze vacuum sealed pork.
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Use high-quality bags – Invest in thick, durable vacuum sealer bags to prevent leaks or tears.
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Double seal – For extra protection, first seal pork normally, then seal the bag again.
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Watch for signs of spoilage – Don’t go purely by use-by dates. Check for off smells, textures, or sliminess.
Thawing & Reheating Vacuum Sealed Pork
To safely thaw and reheat vacuum sealed pork:
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Thaw in the fridge – Let sit 24 hours before cooking for food safety. Don’t thaw at room temp.
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Reheat thoroughly to 165°F – Use a thermometer to ensure pork reaches a safe internal temp.
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Simmer in sauce or gravy – Helps keep pork moist.
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Don’t refreeze thawed pork – It increases risk of bacterial growth. Cook within 1-2 days.
Storing Different Cuts and Types of Pork
Here are some specifics on storing common pork products:
Pork Chops and Steaks
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Raw – 7 days refrigerated, 4-6 months frozen
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Cooked – 3-5 days refrigerated, 2-3 months frozen
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Cook within 2 days of thawing.
Pork Roasts
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Raw – 7-10 days refrigerated, 6-12 months frozen
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Cooked – 3-5 days refrigerated, 2-3 months frozen
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Defrost in fridge for 1-2 days before cooking.
Bacon
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Raw, sliced – 2 weeks refrigerated, 6 months frozen
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Cooked – 1 week refrigerated, 2 months frozen
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Seal cooked bacon in single-serve portions.
Fresh Sausages
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Raw – 1-2 weeks refrigerated, 1-2 months frozen
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Cooked – 3-5 days refrigerated, 2 months frozen
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Freeze sausage raw for maximum shelf life.
Cured Ham
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Whole, raw – 2 weeks refrigerated, 6 months frozen
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Cooked – 3-5 days refrigerated, 2 months frozen
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Cook within a week of purchasing for best quality.
Ground Pork
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Raw – 1-2 days refrigerated, 3-4 months frozen
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Cooked – 3-5 days refrigerated, 2-3 months frozen
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Use frozen ground pork within 4 months.
Hot Dogs
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Raw, sealed package – 2 weeks refrigerated, 1-2 months frozen
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Cooked – 1 week refrigerated
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Don’t freeze hot dogs after cooking.
Vacuum Sealing Pork: Step-by-Step
Vacuum sealing pork is easy with the right equipment. Here is a simple walkthrough:
What You Need
- Vacuum sealer machine
- Vacuum bags (preferably thick, freezer-grade)
- Pork
- Sharp knife
Instructions
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Trim excess fat and butcher pork into portions, if desired. Pat dry.
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Place pork in vacuum sealer bag. Leave 1 inch of space at the top.
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Seal the open end of the bag using your vacuum sealer on the moist/wet food setting.
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Double seal the bag for extra protection. First on moist setting, then on dry setting.
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Remove any excess air and tightly seal the bag using the vacuum function.
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Label bag with contents and date.
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Refrigerate for short term storage, or freeze for long term.
And that’s it! With these simple steps you can easily vacuum seal pork for maximum freshness.
FAQs
How can you tell if vacuum sealed pork has gone bad?
Check for these signs of spoilage:
- Unpleasant sour odor
- Slimy texture or sticky surface
- Discoloration or unnatural colors
- Gas production inside packaging
Can you sous vide vacuum sealed pork?
Yes, sous vide cooking works great with vacuum sealed pork. It allows for precision temp control.
Is it safe to freeze pork twice?
It’s not recommended. Freezing twice increases risk of quality loss. Only refreeze if pork has been kept frozen continuously.
Can you vacuum seal raw and cooked pork together?
Don’t seal raw and cooked pork in the same bag, as juices may cross contaminate. Always seal them separately.
The Takeaway
Vacuum sealing can keep fresh pork tasting great for weeks or months longer than traditional storage methods. Just remember to follow storage temperature guidelines, look for signs of spoilage, and properly thaw and reheat sealed pork. With proper handling, vacuum sealed pork can be a tasty addition to meals for a long time!
Frozen and Raw Vacuum Sealed Meat Shelf Life Benefits:
- When vacuum-packed, raw meats can be kept for up to 10 days before they need to be cooked or frozen. On the other hand, raw meat that isn’t vacuum-packed will only stay fresh in the fridge for three to five days before it goes bad.
- Frozen Meats—How long frozen raw meats can be kept in the freezer depends on the type of meat and how well they are vacuum sealed. But raw meat that isn’t vacuum-sealed will only last between one and twelve months, depending on the type of meat.
- Shipping Pros—Any food shipping service, meal prep kit provider, or food service that sends perishable foods to customers can greatly benefit from vacuum seal packaging’s longer shelf life. This helps make sure that goods don’t go bad while they’re being shipped. Read more about vacuum sealed shelf life benefits here.