Timeline for Best way to preserve guanciale (or other cured meats) in the fridge
Current License: CC BY-SA 4.0
3 events
| when toggle format | what | by | license | comment | |
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| Nov 26, 2021 at 10:46 | comment | added | rumtscho♦ | The point of curing meats is that they don't go bad as soon as raw meat. The exact expiry date will depend on the curing process used, and should be noted on the packaging OP has. Freezing is indeed an option, but storing in the fridge should also be one, unless the OP bought something that is only pseudo-cured. | |
| Nov 26, 2021 at 4:25 | comment | added | fyrepenguin | I think you mean “start to go bad”, rather than it’ll immediately go bad upon opening. | |
| Nov 25, 2021 at 19:16 | history | answered | Max | CC BY-SA 4.0 |