Prepared a pork butt and beef spare ribs, via smoking and finishing in oven. Final temperatures were near 200 F in foil, so meat remained very moist....and delicious. Circumstances resulted in over 80% of meat being left over and refrigerated with intent to use almost 2 weeks from initial preparation. Questin 1: Is cooked meat safe if left refrigerated for up to 2 weeks? I normally pitch food after a week in the fridge. It has been refrigerated for one week already and I can either leave as is, pitch, freeze (if this does not excessively degrade quality - I have frozen sauces and soups containing meat and have had excellent results). Question 2: Acceptability of freezing fully cooked meats?
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8/12/07 at 4:12am