Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
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Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
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Here’s the final version of our second CHOW Recipe Lab excursion: meatloaf. There are as many variations of this classic American dish as there are home cooks so we welcomed all your personal touches and opinions on how to improve this one. This final version accomplished all our goals as it’s not too meaty, too sweet, or too dry; it is easy to make, and a tasty crowd-pleaser. If we may say so, it’s downright delicious —just like someone’s s Mom used to make!
If you’re coming to this late, check out this thread for details on how to participate in CHOW Recipe Lab and what it’s all about.