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Bacon keeps for weeks even if not sealed as long as it is kept refrigerated. It contains salt which preserves it.


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Since you're cooking by sous-vide anyway, why don't you put the vacuum sealed, seasoned chicken breasts in the freezer? You just put the still frozen packs into the circulator a half-hour or 45 minutes sooner. Then you will always have a no-muss no-fuss dinner at the ready. Here's a YouTube video of exactly that. Season differently and vacuum seal a whole ...


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The general consensus is that about a week should be safe for vacuum sealed chicken. I would say though, that the sealing and preservation method is not the bottleneck here. Should the chicken be totally free of contaminants and packaged in a sterile environment you should be able to store the meat until it naturally decomposes. On the other hand, if you ...



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