It’s a salt-cured piece of meat, but there are variations, of course, in how it’s made. Certain commercial types aren’t made to last (more on this below).
Salt pork has a lengthy off-the-shelf life due to its curation process. Homemade salt pork- that is soaked in salt brine or dry-cured can last for 18 months. Certain commercial salt pork go bad after 1. 5-2 weeks unrefrigerated, 2-3 months refrigerated, or 6 months frozen.
I’ve made my own at home, and it’s dead simple to produce; all it takes is some patience. It’s definitely a ‘cured’ meat, and I’m keen on anything cured!.
If you want to bring something new on your next camping trip or are just interested in trying a traditional New England salt pork dish, this is the place to go.
You might be experimenting with the hundreds of years old style of salt pork. You might have to learn a few things to know how to cook with it.
It’s a simple type of cured meat that, if done at home, can last a very long time.
If you make your own, it depends on how well the salt has killed bacteria and how long it has been cured.
Read on to find out more about salt pork and how to safely eat all of its different types. It does need to be prepared before it can be eaten.
Salt pork is a cured and salted meat product commonly used for flavoring dishes like soups, stews, and beans Its high salt content allows it to last longer than fresh pork, but proper freezing is still needed for long term storage So how long does salt pork last in the freezer?
When stored at 0°F, salt pork can last 6-12 months in the freezer before quality starts to decline For best flavor and texture, it’s ideal to use frozen salt pork within 3-6 months
Here’s a detailed guide to maximizing salt pork’s freezer shelf life.
Overview of Salt Pork’s Freezer Life
The freezer time for salt pork depends on a variety of factors like packaging, freezer temperature, and best by dates. Here’s a quick overview:
- Unopened, store packaging: 12 months
- Opened, repackaged: 6 months
- Best by date: Consume by “use by” or “sell by” date on package
- Peak quality: 3-6 months
Proper freezer storage and handling is key to getting the longest life out of salt pork before it goes bad. Let’s look closer at maximizing freezer times.
Unopened Salt Pork in Original Packaging
If kept continuously frozen in its original vacuum-sealed packaging, unopened salt pork can last up to 12 months in the freezer past its printed “use by” or “sell by” date.
However, maximum freezer life doesn’t necessarily deliver maximum quality. To get the best taste and texture, use salt pork that has been frozen and not opened within 3 to 6 months.
Before you freeze salt pork, you should always check the package dates. Don’t buy packages that are almost out of date. Prioritize ones with furthest dates and freeze immediately after purchasing.
Opened Salt Pork Repackaged for Freezer
Once opened, the freezer shelf life for salt pork is reduced. If you don’t use commercial vacuum packaging, ice crystals form more quickly, which can cause freezer burn.
For opened packages, salt pork will last:
- 6 months in an airtight freezer bag or container
- 3-4 months for highest quality
To maximize freezer life, remove as much air as possible and use high quality freezer bags or containers. Portion salt pork into recipe-sized amounts so you can thaw only what you need.
Signs Your Frozen Salt Pork Has Gone Bad
Although properly stored salt pork lasts 6+ months frozen, it will eventually deteriorate. Check for these signs before using frozen salt pork:
- Unpleasant sour or “off” odor when thawed
- Extreme dryness or freezer burn
- Odd coloring – unnatural gray, brown, or greenish hues
- Mold growth – discard immediately if any mold is spotted
- Very slimy or sticky texture when thawed
Salt pork displaying any of these qualities should be thrown out. Don’t taste meat that looks or smells questionable.
Tips for Freezing Salt Pork
Follow these tips for safely freezing salt pork:
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Freeze salt pork as soon as possible after purchase for max life.
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Double wrap tightly in freezer wrap or bags, removing air.
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Portion into usable amounts so you only defrost what you need.
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Label package with date and contents.
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Place in coldest part of freezer, closest to 0°F.
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Once thawed in fridge, use within 3-5 days. Don’t refreeze.
Proper freezing and thawing helps salt pork retain maximum freshness and shelf life.
Thawing Frozen Salt Pork
Always thaw frozen salt pork in the refrigerator, not at room temperature where bacteria can multiply. Here are some thawing guidelines:
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Fridge thawing: Allow 24 hours in the fridge for a 1 lb package.
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Cold water thaw: Submerge sealed bag in cold water, changing water every 30 minutes. About 1-2 hours thaw time.
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Microwave: Use “Defrost” setting if available. Cook immediately after thawing.
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Cook frozen: Salt pork can be added frozen to soups, beans or stews. Just increase cook time.
Once thawed, use salt pork within 3-5 days and don’t refreeze. For food safety, only thaw as much as you will use immediately.
How to Use Thawed Salt Pork
Follow these handling tips when cooking with thawed salt pork:
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Pat dry thoroughly before cooking to prevent splattering. Salt pork releases a lot of moisture when thawed.
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Simmer or braise in liquid to tenderize salt pork’s typically tough, salty texture. Don’t cook with dry heat.
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Discard if thawed salt pork has an off smell, appearance or slimy texture. Don’t risk eating spoiled meat.
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Cook soups, beans or sauces containing salt pork to 160°F minimum internal temperature.
With proper defrosting and handling, frozen salt pork can deliver big flavor in recipes even after months in the freezer.
The Takeaway on Freezer Life
When stored properly at 0°F, unopened salt pork lasts up to 12 months in the freezer, and 6 months if repackaged. For best quality and taste, use frozen salt pork within 3-6 months. Check for signs of freezer burn, odor changes or other spoilage. Handle thawed salt pork safely and cook thoroughly in dishes. Follow these freezer guidelines to safely preserve salt pork for long term use.
Commercial Vs. Homemade Salt Pork
If you have never cooked with salt pork before, you might not know how to include this type of meat in your diet. However, those in New England will tell you this is a treat you will not want to miss.
Adding salt pork to baked beans or clam chowder, for example, can make your recipe taste better.
To begin with the basics, it is important to understand the difference between commercial and homemade salt pork. Commercial salt pork is generally from a pig’s underbelly. It’s usually cured and packaged to last for months in a refrigerator.
Commercial salt pork will look similar to bacon, as it is often sealed in thick plastic. You will also be able to tell the difference in how lean it is because the color and fat are very clear on the package.
Of course, you might not want to get the leanest cut of salt pork (read this article on how easy it is to cook) like you would with other meats. In the end, this is how salt pork is used in many dishes to render the fat and add flavor.
You would use this instead of oil or butter in a few choice dishes. Adding the flavor of salt pork fat to give something a meaty taste can be a beautiful improvement.
On the other hand, homemade salt pork like what colonial soldiers would have eaten needs more cooking preparation because it is cured with a lot more salt. Homemade salt pork often uses the same parts of the pig (fatty pork belly).
It’s clear, though, that if you make this yourself, you can pick and choose which cuts of meat to use for your salt pork. Just remember that fat doesn’t shrink as much as meat/muscle. If you use a fatty cut of meat, it won’t shrink as much (I think it has something to do with the amount of water and density).
Homemade salt pork would have been used by colonial soldiers going off to battle for many months. It needed to last for a long time without refrigeration. To make this, salt would be spread on pork and then stacked on top of each other in a container. This is something you can easily do at home.
After that, a liquid brine would be used to fill in the gaps before the whole thing was sealed up and kept safe. A brine will form from the water that comes out of the meat while it cures. Brine isn’t essential; I just change the salt once.
On the other hand, you will have picked the pork that went into this, so you will have a little more control over how much fat is in it.
The main differences between store-bought and home-cooked salt pork are how it is packaged, how salty it is, and whether it is wet-brained or dry-cured.
As a rule, homemade salt pork comes in a sealed container that needs to be opened before it can be cooked and eaten. However, both options must be prepared and cooked before consumption to avoid mishaps or food poisoning.
Spoiling of Salt Pork in Detail
Air will quicken the deterioration of salt pork, as with any meat, whether cured or not.
The type or style of salt pork will depend on how quickly it spoils.
Homemade or Traditional Salt Pork is dried. This is much more shelf-stable and doesn’t need to be refrigerated in a moderate climate because it has usually lost at least 50% of its moisture. Which makes it harder for unwanted bacteria to spoil the salt pork.
Commercial vacuum-packed, quickly wet-cured/brined salt pork does not last long once removed from its plastic packaging.
Preserve Meat Without Refrigeration FOREVER with only 1 Ingredient! | Historical Salt Cured Meat
FAQ
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