What procedures should be followed to store smoked salmon, briscut or pork? Should the meats be frozen until ready to use or is refrigeration satisfactory?
Precautions To Take Storing Smoked Meat by: SmokerBill
I'll have to tell you that most smoked meat around my house doesn't last much more than a day or two, and if that's the situation with you, keeping the brisket or pork in the fridge for a couple of days is perfectly fine.
Since salmon is more prone to spoilage, I'd make sure it's refrigerated no more than 24 hours if you know it will be eaten up by the end of that time.
If you know that you won't be eating all of the meat up in a day or two, then it's best to freeze it in the deep freeze, the colder the better. A good deep freeze operates around 10 degrees below zero. A refrigerator freezer is usually closer to zero.
For best flavor, try to use up the frozen meat within two months. The fat in the meat can become rancid, and freezer burn will destroy flavor if left in much longer than that.
