Master the art of storing cold cuts to keep them fresh longer
Cold cuts are essential to many meals, offering a great variety for experimentation in the kitchen and creating unique flavour combinations. However, improper storage of cold cuts can lead to their quick spoilage and loss of taste. So, how can you store cold cuts to enjoy their flavour for longer?
Cold cuts are a popular addition to sandwiches and snacks. Despite their popularity, many people make a fundamental mistake in storage, causing hams, sausages, or pâtés to lose their freshness and taste in just a few days. What can be done to keep cold cuts tasty and safe to eat for longer? The key is proper storage and avoiding certain common habits.
Why do cold cuts spoil quickly? Here are the most common mistakes
Improper storage of cold cuts is an issue faced by many. Surprisingly, keeping them in the fridge does not always guarantee freshness for longer. The main culprit is storing meat in its original packaging, such as plastic wraps or paper with a plastic layer. These materials retain moisture, which promotes bacterial growth and accelerates spoilage.
Common mistakes in storing cold cuts:
- Leaving cold cuts in store-bought plastic packaging: Plastic does not allow for proper air circulation, which leads to excess moisture and a decline in product quality.
- Lack of protection from drying out: Some people store cold cuts without any packaging, causing them to dry out quickly and lose flavour.
- Too high a temperature in the fridge: Cold cuts should be stored at a temperature below 5°C, and exceeding this limit significantly shortens their shelf life.
- Improper arrangement in the fridge: Storing cold cuts near strong-smelling products, such as onions or blue cheese, can affect their taste and smell.
How to properly store cold cuts to keep them fresh?
To avoid problems with the quick spoilage of cold cuts, it's worthwhile to use proven storage methods. The key is choosing the right packaging and adjusting fridge conditions to the meat's characteristics.
1. Choose the right material for storage
The best solution is to store cold cuts in parchment paper or special butcher's paper. These greaseproof and waterproof materials help maintain the meat's freshness while limiting moisture access.
2. Invest in vacuum containers
Vacuum packing is one of the most effective methods to extend the shelf life of cold cuts. Removing air from the packaging significantly slows down bacterial growth. Some shops offer vacuum packing services, but it's also worth considering purchasing your own device, especially before holidays or larger events.
3. Use glass containers
Glass containers are an excellent choice for smoked and dried cold cuts. They not only do not absorb odours but also provide suitable conditions for storage in the fridge. Alternatively, silicone containers can be used, which are also suitable for the freezer.
4. Freezing cold cuts
If you plan to store cold cuts longer, the freezer is the best option. It's advisable to divide the cold cuts into smaller portions and place them in special freezer bags. Remember to remove excess air from the packaging before sealing.
Cold cut storage guidelines in the fridge
Aside from choosing the right storage materials, it is also essential to properly organise products in the fridge. Cold cuts should be placed in the coldest spot, preferably in a drawer designated for meat storage. Consuming them within 3-4 days of opening the package is also important.
How to recognise that cold cuts are spoiling?
- Colour change to greyish or brown.
- Unpleasant, sour smell.
- Sticky or slimy surface of the meat.
- Appearance of mould or other signs of spoilage.
If you notice any of these signs, the cold cuts should be discarded immediately to avoid the risk of food poisoning.
