Have you ever had a bad food poisoning and the only thing you can remember it being from is probably meat that you’ve had the previous day?

So, what could have gone wrong and does meat really cause food poisoning that easy? Well, if cooked meat isn’t stored in the right way in the refrigerator, then yes, it can definitely cause food poisoning. Different meats last for a certain number of days, weeks or months, in the refrigerator and in the freezer, but it is essential it has been stored in the right way.

How Long Does Cooked Meat Stay in the Refrigerator?

Pork: Cooked pork can remain in the refrigerator for 3 to 4 days, before it needs to be frozen.

Beef: Beef will last in the refrigerator for 3 to 4 days and then it needs to be frozen.

Poultry: All types of poultry will last about 3 to 4 days in the refrigerator before it can be frozen.

Seafood: Seafood will last in the 2 to 3 days in the refrigerator and it then needs to be frozen.

How Long Does Cooked Meat Stay in the Freezer?

Pork

Cooked pork can remain in the freezer for two to a maximum of three months and uncooked pork can be for around 2 months. As for pork chops, you can store them in the freezer for around 4 to 6 months. Pork roast will last for 4 to 12 months.

Processed and smoked pork items like bacon, luncheon meat, ham etc., will last for 1 to 2 months.

Beef

Beef when cooked, will last 2 to 3 months. When uncooked, beef steaks can last 6 to 12 months and beef for roasting will last 4 to 12 months.

Poultry

Poultry like chicken, quail, turkey etc., can be kept frozen for even up to 1 year, when uncooked. Once cooked, you can store poultry for 3 to 5 months.

Seafood

Uncooked, lean fish can be kept in the freezer for 6 to 8 months, while fatty fish can be kept in the freezer for 2 to 3 months. Shellfish can be kept for 3 to 6 months.

Once cooked, fish shouldn’t be kept in the freezer for longer than 4 to 6 months. If your fish is smoked, then keep it frozen for a maximum of 2 months.

Deeg:

• 625g margarien
• 6 k meel
• 1/2 t kremetart
• 1 1/2 t sout
• 3 eiergele
• 60ml witasyn
• 3/4 k yswater

1. Vryf 625g margarien in; 6 k meel; 1/2 t kremetart en 1 1/2 t sout.
2. Maak aan met 3 eiergele en 60ml witasyn saamgeklits in 3/4 k yswater.
3. Vou toe in plastiek en plaas in yskas vir ten minste 6 ure.
4. Die beste resultate word verkry wanneer deeg koud is.

Vulsel:

• 1kg gemaalde vleis
• 1/2 t sout
• 1/4 c blatjang
• 1/2 t aromat
• 1/4 t naeltjies
• 1/2 t mostet
• 1/2 pakkie Knorr Meat Ball Maker
• 1/4 c hawermout
• 1 sny geweekte bruinbrood

1. Kook saam 1kg gemaalde vleis, 1/2 t sout en 1/4 k blatjang.
2. Sodra vleis deurgekook is, voeg by 1/2 r aromat, 1/4 t naeltjies; 1/2 t mostet; 1/2 pakkie Knorr Meat Ball Maker en 1/4 k hawermout.
3. 1 sny geweekte bruinbrood.
4. Druk al die water uit die brood. (ek sit nooit die brood in nie die hawermout bind die vleis genoeg)
5. Meng alles goed en laat prut vir 14 minuut.
6. Druk in glasbak en laat koud word in yskas.
7. Sny stroke en plaas op uitgerolde deeg.
8. Vou toe en rol om sny in verlangde groottes, smeer met geklitste eier.
9. Bak tot mooi bruin by 180C of 350F.

Translation

Meat Patties

Dough:

• 625g margarine
• 6 cup flour
• 1/2 t cream cheese
• 1 1/2 t salt
• 3 egg yolks
• 60ml white vinegar
• 3/4 cup ice water

1. Rub in 625g margarine; 6 cup flour; 1/2 t cream cheese and 1 1/2 t salt.
2. Make with 3 egg yolks and 60ml white vinegar whisked together in 3/4 k ice water.
3. Wrap in plastic and refrigerate for at least 6 hours.
4. The best results are obtained when dough is cold.

Filling:

• 1kg minced meat
• 1/2 t salt
• 1/4 cup chutney
• 1/2 t aromatic
• 1/4 t cloves
• 1/2 t mustard
• 1/2 package of Knorr Meat Ball Maker
• 1/4 cup oats
• 1 slice of soaked brown bread

1. Cook together 1kg minced meat, 1/2 t salt and 1/4 k chutney.
2. Once meat is cooked through, add 1/2 r aromatic, 1/4 t cloves; 1/2 t mustard; 1/2 package of Knorr Meat Ball Maker and 1/4 k of oatmeal.
3. 1 slice of soaked brown bread.
4. Squeeze all the water out of the bread. (I never put the bread in, the oatmeal binds the meat enough)
5. Mix everything well and simmer for 14 minutes.
6. Press into glass bowl and let cool in fridge.
7. Cut strips and place on rolled out dough.
8. Fold and roll to cut into desired sizes, brush with beaten egg.
9. Bake until nicely browned at 180C or 350F.

• maalvleis
• 2 eiers
• 1/4 k olie
• 1 k melk
• 1 k koekmeel
• 2 tl bakpoeier
• 1/2 tl sout

1. Vir n vulsel gebruik enige vleis soos maalvleis
2. Klits saam 2 eiers, 1/4 k olie en 1 k melk
3. Sif saam 1 k koekmeel, 2 tl bakpoeier en 1/2 tl sout
4. Voeg by melk mengsel en meng deeglik
5. Spuit muffin pan
6. Skep holte met helfte van deeg, dan die vleis en weer deeg bo oor
7. Jy sal ontrent 10 uit gekry
8. Bak 180 g c tot bruin en gaar

Translation

Meat Scones

• minced meat
• 2 eggs
• 1/4 c oil
• 1 c milk
• 1 c cake flour
• 2 tsp baking powder
• 1/2 tsp salt

1. For a filling use any meat such as minced meat
2. Beat together 2 eggs, 1/4 k oil and 1 k milk
3. Sift together 1 cup of cake flour, 2 teaspoons of baking powder and 1/2 teaspoon of salt
4. Add to milk mixture and mix thoroughly
5. Spray muffin pan
6. Create a cavity with half of the dough, then the meat and dough again on top
7. You will get about 10 out
8. Bake 180 g c until brown and cooked

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 cup shredded Gruyere cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Pinch of nutmeg (optional)

Instructions:

1. In a saucepan, melt the unsalted butter over medium heat.
2. Once the butter is melted, add the all-purpose flour to the saucepan.
3. Stir continuously with a whisk until the mixture becomes smooth and bubbly, forming a roux.
4. Cook the roux for about 1-2 minutes, but do not let it brown.
5. Gradually pour in the milk, whisking constantly to combine with the roux and prevent lumps from forming.
6. Continue cooking the mixture over medium heat, stirring frequently, until it thickens to the desired consistency.
7. This usually takes about 5-7 minutes.
8. Once the sauce has thickened, reduce the heat to low and add the shredded Gruyere cheese and grated Parmesan cheese.
9. Stir until the cheese is completely melted and the sauce is smooth.
10. Season the Mornay sauce with salt, pepper, and a pinch of nutmeg (if using).
11. Taste and adjust the seasoning as needed.
12. Remove the saucepan from the heat and transfer the Mornay sauce to a serving dish or use it immediately in your favorite recipe.
13. Serve the Classic Mornay Sauce hot as a delicious accompaniment to vegetables, pasta, seafood, or grilled meats.
14. Enjoy the rich and creamy flavor of this Classic Mornay Sauce, perfect for elevating any dish!

Ingredients:

• 1 pound ground pork
• 1/2 pound ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• Salt and pepper to taste
• 2 pie crusts (homemade or store-bought)

Directions:

1. In a large skillet, brown the ground pork and beef over medium heat until cooked through.
2. Add the chopped onion and minced garlic to the skillet, sautéing until the onion is translucent.
3. Pour in the beef broth, and add cinnamon, cloves, allspice, salt, and pepper.
4. Simmer for 15-20 minutes until the mixture thickens.
5. Preheat the oven to 425°F (220°C).
6. Roll out one pie crust and place it in a pie dish.
7. Pour the meat mixture into the crust.
8. Roll out the second pie crust and place it on top of the meat mixture.
9. Seal the edges and cut slits in the top crust for ventilation.
10. Bake for 30-35 minutes or until the crust is golden brown.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 320 kcal | Servings: 6 servings

Deeg

• 12 k Koekmeel
• 2 t Sout
• 5 t Bakpoeier
• 3 Eiers
• 2 Eetlp Wit Asyn
• 750g Margarien

1. Rasper margarien in meel, sout en bakpoeier.
2. Voeg genoeg water by asyn om 350ml te maak en klits eiers by.
3. Meng met meel.
4. Bak 25 min by 230°C.
5. Lewer 11 dosyn.
6. Vries rou en bak soos benodig.

Notas:

Ons het destyds nog die ‘panelite’ tafels gehad in die kombuis en die hele tafel vol deeg uitgerol.
Dan het ons stroke deeg in die lengte van die tafel gesny, vulsel ingesit in die hele strook en toegerol.
Dan het ons ‘n mosterdpoeierblikkie gebruik om die lengte af te merk sodat almal ewe lank is.

Vulsel

• 2 kg Maalvleis
• 2 kg Aartappels
• 2 eetl Steak & Tjops
• 2 tlp Sout
• ½ kg Gemengde groente

1. Kook vleis gaar en droog en voeg gaar groente en aartappels by.
2. Maak goed fyn.
3. Ons het sommer deur die vleismeule gemaal, of as ek minder maak het ek die voedselverwerker gebruik.
4. Ons het dan die koekiespuit gebruik om die vleis op die deeg te sit, daarom moes dit redelik fyn wees.
5. As jy ‘n teelepel gaan gebruik kan die vulsel maar growwer.

Translation

Meat Pasties

Dough

• 12 c Cake flour
• 2 t Salt
• 5 t Baking powder
• 3 Eggs
• 2 Tbsp White Vinegar
• 750g Margarine

1. Grate margarine into flour, salt and baking powder.
2. Add enough water to vinegar to make 350ml and beat in eggs.
3. Mix with flour.
4. Bake for 25 min at 230°C.
5. Makes 11 dozen. Freeze raw and bake as needed.

At the time we still had tables in the kitchen and rolled out the whole table full of dough.
Then we cut strips of dough the length of the table, put filling in the whole strip and rolled it up.
Then we used a mustard powder can to mark the length so that everyone is the same length.

Filling:

• 2 kg Minced meat
• 2 kg Potatoes
• 2 tbsp Steak & Chops
• 2 tsp Salt
• ½ kg Mixed vegetables

1. Cook meat until dry and add cooked vegetables and potatoes.
2. Grind well.
3. We simply ground through the meat grinder, or if I made less I used the food processor.
4. We then used the cookie cutter to put the meat on the dough, so it had to be quite fine.
5. If you are going to use a teaspoon, the filling can be coarser.

How long can you keep meat in the freezer.

Ingredients

• 1 medium yellow onion
• 3 cloves garlic
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 1/2 teaspoons kosher salt, divided, plus more for the pasta water
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 (28-ounce) can crushed tomatoes
• 1 pound dried spaghetti
• 2 teaspoon balsamic vinegar
• Freshly grated Parmesan cheese, for serving

Instructions

1. Finely chop 1 medium yellow onion and mince 3 garlic cloves.
2. Heat 1 tablespoon olive oil in a large high-sided skillet over medium-high heat until shimmering.
3. Add the onion, garlic, 1 pound lean ground beef, 1 teaspoon of the kosher salt, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes, if using.
4. Cook, breaking the beef up into small pieces with a wooden spoon, until the beef is cooked through, 5 to 7 minutes.
5. Carefully pour in 1 (28-ounce) can crushed tomatoes and season with the remaining 1/2 teaspoon kosher salt.
6. Bring to a boil.
7. Reduce the heat to medium-low and gently simmer uncovered until the sauce is slightly thickened, about 20 minutes.
8. Meanwhile, bring a large pot of salted water to a boil.
9. Add 1 pound dried spaghetti and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
10. Reserve 1 cup of the pasta cooking water and drain the spaghetti.
11. Return the pasta to the pot.
    Add the sauce, reserved pasta cooking water, and 2 teaspoons balsamic vinegar, and toss to combine.
12. Bring to a simmer over medium heat, tossing continuously, until the sauce coats the pasta and everything is evenly combined, 1 to 2 minutes.
13. Serve in bowls topped with lots of grated Parmesan cheese.

RECIPE NOTES
Make ahead: The sauce, without the pasta water, can be made a day in advance and stored in an airtight container in the refrigerator. Alternatively, it can be frozen for up to 3 months. Let the sauce thaw in the refrigerator overnight. Rewarm the sauce in a saucepan over medium heat while you cook the pasta.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.