What are the best storage conditions for corned beef?
Corned beef is essentially cured beef brisket. It is soaked in a pickling brine, which is salt water solution with extra spices to give the corned beef it’s unique flavor. After it is cured for the designated length of time, it is usually rinsed and thouroughly cooked. Unlike the previous answer’s implication, not all corned beef is canned. Many prepackaged corned beef briskets purchased in stores today require cooking. Once cooked, corned beef should be stored in a tightly closed container in the refrigerator. The rule of thumb is, cold foods need to stay cold (below 40 degrees F) and hot foods need to stay hot ( above 140 degrees F). When transitioning from cold to hot and vice versa, you want to make the transition as rapidly as possible. In other words, ice baths and microwaves are your friend. Keep it in the fridge until needed and you’ll be fine. Most cured meats such as corned beef, pastrami, smoked turkey, etc, should keep at least a week if refrigerated properly.
For every food product, if it has not been opened from its original packaging then its shelf life is according to the expiry date printed. However, after it has been opened it needs to be refrigerated and consumed within the week for best quality. If it is frozen however, it can last much longer but the quality of its taste will deteriorate.
Until the can is opened it can be stored in any dry place. The product requires no special storage conditions and will be good for the full shelf life in ambient conditions. The product will slice more easily if it is put into a fridge for an hour before opening. Shelf Life – up to 5 years. Once the can has been opened the product should be treated in the same way as any piece of fresh meat.
