|
PORK STORAGE GUIDE
* If vacuum packaged, check
manufacturers date
** Leftover pork should be cooled at room temperature uncovered, then
covered tightly and refrigerated or placed in freezer within an hour after
cooking.
| PRODUCT |
REFRIGERATOR(4°c) |
FREEZER (0°
TO -18°c) |
| FRESH |
|
|
| ROASTS, CHOPS/STEAKS |
2-4 DAYS |
8-10 MONTHS |
| GROUND PORK |
1-2 DAYS |
8-10
MONTHS |
| FRESH SAUSAGE |
2-3 DAYS |
8-10
MONTHS |
| PROCESSED |
|
|
| SMOKED SAUSAGE |
3-7 DAYS |
8-10
MONTHS |
| DRY & SEMI DRY SAUSAGE |
2-3 DAYS |
8-10
MONTHS |
| HAM* |
3-4 DAYS |
UNTIL EXPIRY DATE |
| BACON* |
1 WEEK |
8-10
MONTHS |
| COLD CUTS* |
3-5 DAYS |
UNTIL EXPIRY DATE |
| LEFTOVER COOKED PORK** |
4-5 DAYS |
8-10
MONTHS |
|
PORK ROASTING GUIDE
* = boneless
| PORK ROAST |
CUT |
LBS |
KG |
MIN/LB @
325°F(160°C) |
| center
cut, bone in |
LOIN |
3-5 |
1.5.-2.2 |
20-25 |
| rack of pork |
LOIN |
3-5 |
1.5-2.2 |
20-25 |
| tenderloin end * |
LOIN |
3-4 |
1.5-2.2 |
25-30 |
| single loin* |
LOIN |
3-4 |
1.5-2.0 |
20-25 |
| rib end* |
LOIN |
2-4 |
1.0-2.0 |
25-30 |
| crown roast |
LOIN |
8+ |
3.5+ |
10-15 |
| double loin* |
LOIN |
3-5 |
1.5-2.2 |
30-35 |
| inside* |
LEG |
3-4 |
1.5-2.0 |
20-25 |
| outside* |
LEG |
3-4 |
1.5-2.0 |
20-25 |
| shoulder butt* |
SHOULDER |
3-6 |
1.5-3.0 |
30-35 |
| picnic* |
SHOULDER |
3-6 |
1.5-3.0 |
30-35 |
| butt, bone-in |
SHOULDER |
5 |
2.5 |
25-30 |
| picnic, bone-in |
SHOULDER |
2 |
2.5 |
25-30 |
| roast @ 375°C |
TENDERLOIN |
1/2-3/4 |
250-350g |
25-30 total
time |
|
