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.

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!

Braai 2 uie saam met ‘n halwe potjie knoffel.
Gooi 1 pak sampioene by en braai.
Gooi ‘n pak gemengde seekos by en braai vir sowat 5 minute saam.
Roer by 250 ml vars room en 1 pakkie wit uiesop.
Laat dit vir ‘n halfuur prut
Dien op saam met rys en Franse brood.

Creamy Seafood
Braai 2 onions with half a clove of garlic.
Add 1 pack of mushrooms and braai.
Add a pack of mixed seafood and braai together for about 5 minutes.
Stir in 250 ml fresh cream and 1 packet of white onion soup.
Let it simmer for half an hour
Serve up with rice and French bread.

This seafood salad is a blend of imitation crab and shrimp in a creamy dill dressing with fresh vegetables. An easy high protein lunch option that takes just minutes to make!

INGREDIENTS
8 ounces imitation crab meat flaked style or sticks cut into slices
8 ounces raw shrimp I use 51-60 count for this recipe
1 lemon quartered
1/2 cup celery finely diced
3 tablespoons red onion minced
1/2 teaspoon Old Bay seasoning
2 teaspoons lemon juice
salt and pepper to taste
1/2 cup mayonnaise
1 1/2 tablespoons fresh dill chopped, plus more for garnish

INSTRUCTIONS
Bring a pot of salted water to a boil. Add the quartered lemon.
Add the shrimp to the pot and cook for 1-2 minutes or until pink and opaque.
Transfer the shrimp to a bowl of ice water to stop the cooking process.
Drain the shrimp then pat dry.
Place the shrimp, imitation crab, celery, red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise and dill in a bowl.
Toss gently to coat.
Garnish with additional fresh dill and serve, or cover and refrigerate for up to 2 days.