Food safety

lizzyb1812

I would have cut open the packet just enough to do the sniff test and if it passed would have added another layer of packaging before freezing it. Hope it's OK.

spike7451

rising_from_the_ashes wrote: »

Good point Graeme ..... I'll go and stick a label on it saying it must be used in one go as soon as defrosted! (I'll make a big Carbonara or something like that)

I would've used it up but I'd only just discovered it and already have stuff out for dinner (which needs to be used today as 3 days old & won't freeze again) and didn't want to leave it out another day.

Nah,open it up & stick 2 or 3 rashers in clingfilm & then freeze.Last longer..:D

Swan_2

the other day I had unsmoked bacon rolls made with a pack dated 20th Dec & had no ill effects

I'm sure your bacon will be fine

moments_of_sanity

I have a gammon joint that for some stupid reason I thought went out of date on the 24 January - DH told me today it went out of date on the 22 December! It is vacuum sealed and looks OK, would you be tempted to cook it or would you throw it away?

rising_from_the_ashes

Ok.... I've hastily retrieved it from the freezer (very cold but still moveable!) and opened - smelt fine.

Now repackaged as Spike suggested!

Swan .. you're braver than me!

Thanks all

rising_from_the_ashes

mmmm bit long for me to take the risk but others may think differently.

I guess you could open & see if it smells / looks OK.

BitterAndTwisted

Brave? Not necessarily. What did our own relatives do with bacon before fridges were in every kitchen and none in the butchers? Smoked and brined bacon and then kept it cool. Pigs were traditionally slaughtered in the late autumn and folks ate bacon all year round.

Swan_2

rising_from_the_ashes wrote: »

Swan .. you're braver than me!

it looked fine, smelled fine & I tasted a little bit after I'd grilled it & it tasted fine, so on the rolls it went

on the other hand, I have a pack of streaky left over from Christmas that's dated 21st Jan & one side of that's looking a bit brown/not pink, so I'll be vetting that very carefully before attempting to eat it

Big_Graeme

BitterAndTwisted wrote: »

Brave? Not necessarily. What did our own relatives do with bacon before fridges were in every kitchen and none in the butchers? Smoked and brined bacon and then kept it cool. Pigs were traditionally slaughtered in the late autumn and folks ate bacon all year round.

They used proper drying and salting techniques, modern day bacon and ham making techniques rely on fridges.

BitterAndTwisted

Well, it's just as well that I haven't eaten meat in the last 20 years or I could have killed myself by now! Thank you, I didn't know that.