I've found a great website about food longevity (I'm afraid to post a link in case this post gets pulled, so Google "Shelf Life Advice" and it should come up) and I'm wondering about deli ham -- you know, the Black Forest stuff you get in the shrink-wrapped packages.
Now common sense would tell you that ham that's somewhat slimy wouldn't be good any more -- yet countless times it's been slimy RIGHT AFTER OPENING THE PACK for the first time.
Now my thinking is, once you open that pack, assuming you have a 40-degree or less refrigerator, it should be good for at least a week (though most "food safety" recommendations always seem to say 2-3 days -- which begs the question, what single person eats an entire pack of deli ham in three days?)
But I've found that even after a week, if it doesn't smell AT ALL (and you'll definitely pick up that sour odor if it does) I just literally run it under a cold tap and dry it on paper towels, with the theory that, if there IS a thin slimy film of bacteria on the surface, I just washed most of them off and therefore it can go a couple more days.
I don't want to extend this into a rant about excessively large portions in packages that can't be frozen (at my local grocery store, they sell beansprouts, which go bad extraordinarily quickly,) in these vast shrinkwrapped foam flats that must contain, oh, at least 8 cups. It's very cheap (99 cents) but who, even a Chinese family of six, is going to eat 8 cups of beansprouts in two days? Or 4 cups of sugar snap peas? Even some sacks of potatoes . . . an 8-lb. sack? They'll be crawling around on your kitchen floor by themselves before you get a chance to finish them. But as usual, I digress!
Anyway -- anyone think my ham theory holds water (so to speak)?
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