Quick Answer
Check cured meat for visible mold, sliminess, or a strong, sour smell, and make sure it has been stored properly in a sealed container at a consistent refrigerator temperature below 40°F (4°C).
Visual Inspection
When inspecting cured meat, look for visible signs of spoilage, such as mold, slime, or a fuzzy growth. Check for any unusual colors or textures, and make sure the meat has not developed a slimy or sticky feel. Check the packaging for any visible signs of leakage or damage.
Smell Test
Use your sense of smell to check for any off-odors, such as a strong, sour smell or a pungent aroma. If the meat smells unpleasant or has a strange odor, it’s likely spoiled. Compare the smell of the meat to its normal, fresh smell from the time it was packaged.
Storage and Handling
To prevent spoilage, cured meat should be stored in a sealed container, such as a glass or plastic container, in the refrigerator at a consistent temperature below 40°F (4°C). Make sure the container is airtight and that the meat is covered with a lid or plastic wrap. Avoid storing cured meat near strong-smelling foods, such as onions or fish, or in areas with high humidity.
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