Many people are faced with an unpleasant situation when the purchased sausage becomes covered with a slippery coating or becomes weathered after just a couple of days. Most often, the reason lies not in the quality of the product, but in violation of storage conditions. Errors in temperature conditions and choice of packaging lead to the fact that the delicacy is sent to the trash bin ahead of time.
The main enemy of meat products
The most common mistake is to leave the sausage in plastic bag. In such packaging, the product “suffocates”: condensation accumulates inside, creating an ideal environment for the growth of bacteria, and characteristic stickiness appears. The film in which the sausage is wrapped in the store is intended only for transportation home. It must be removed immediately after returning from the store.
What’s better to wrap it in?
To maintain freshness, materials that allow the product to breathe but do not allow it to dry out are ideal.
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Parchment paper. This is the best option for boiled and smoked sausages. The paper absorbs excess moisture and ensures air circulation.
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Food foil. Well suited for raw smoked and dried products. It fits tightly and protects against foreign odors.
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Vacuum containers. If you have special dishes with air pumping, the shelf life of the product increases several times.
How to protect a cut
The cut site is the most vulnerable part through which bacteria penetrate and moisture escapes. To prevent the edge from becoming weathered, it can be lubricated with a small amount vegetable oil or add a slice of lemon if the taste of citrus does not spoil the impression. An easier way is to tightly wrap only the cut with a piece of cling film, leaving the rest of the loaf in the parchment.
Features of different varieties
The lifespan of a product directly depends on the technology of its preparation. Boiled sausage the most capricious and is stored in the refrigerator for no more than 2-3 days after opening. Boiled-smoked varieties can be kept for up to two weeks if properly packaged. “Lives” the longest raw smoked sausagewhich can retain its properties in the refrigerator for up to several months if the integrity of the shell is not compromised.
Following these simple rules will help preserve the taste and safety of deli meats for as long as possible.
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