There are quite a few options for meat that don't have to be kept cold and make for great additions to camping meals. Cured meats like summer sausage, pepperoni or turkey pepperoni, and salami are safe to take camping without a fridge.
Freeze dried meats can include turkey, chicken and beef. These meats are a great source of protein and can be stored for 30 years in your long-term food storage. Once reconstituted, they have the same flavor and texture as other meat, as well as the same nutrients.
Fully cooked meats like ham, sausage and bacon can be frozen for up to two months, while uncooked beef, poultry and pork can last for up to a year. You can expect raw hamburgers and ground beef to keep their freshness for about three to four months.
Dry-aged beef does not spoil because of the amount of environmental control it is put under. Moisture levels and bacteria are carefully watched, ensuring that only “good” bacteria is growing and helping the beef to dry age.
Information. If kept frozen continuously, chicken will be safe indefinitely, so after freezing, it's not important if any package dates expire. For best quality, taste and texture, keep whole raw chicken in the freezer up to one year; parts, 9 months; and giblets or ground chicken, 3 to 4 months.
The FDA note that freezing meat at 0°F (-18°C) will technically preserve it indefinitely. However, the quality of the meat may drop after some time, and very long freeze times may cause noticeable changes in the quality and taste of the meat.
Can You Eat Two-Year-Old Frozen Meat? The U.S. Department of Agriculture notes that food stored constantly at zero degrees Fahrenheit will always be safe. This means frozen meat that is well-wrapped and properly stored can be safe to eat after two years. Just keep in mind that there may be a loss of flavor and quality.
Meat and poultry can be preserved for longer-term storage through canning, drying, or freezing. Learn the preservation techniques that provide the opportunity to safely consume these products well beyond the time they were harvested.
Fish. Because of the fats it contains, fish is one of the fastest spoiling meats. It is important to eat fish that has been refrigerated within 2 days of being cooked.
By using a saturation salt or equilibrium curing method, you are killing all the bacteria that can spoil the meat. These techniques lead to salt-cured meat that can be stored long term in a cool place or refrigerated.
While years-old frozen meat might technically be safe to eat, its quality deteriorates over time, suffering changes to its color, flavor, and texture (via Almanac). The bottom line? The maximum amount of time meat can last in the freezer is one full year.
"Food poisoning bacteria does not grow in the freezer, so no matter how long a food is frozen, it is safe to eat.
Beef, Lamb, Pork, and Veal
Steak, particularly, is recommended to stay frozen for six to 12 months, while chops have a recommended freezer life of four to six months. Roasts on the other hand, can still offer a quality taste after being frozen from four to 12 months.
Frozen beef will be safe indefinitely.
According to the USDA, frozen foods are safe to eat indefinitely.
Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage. For best quality, freeze (0 °F / -17.8 °C or less) cooked fish for up to 3 months. Frozen raw fish is best used within 3 to 8 months; shellfish, 3 to 12 months.
Freezing keeps food safe almost indefinitely. The following recommended USDA storage times are for quality of frozen pork. The freezer storage time for uncooked whole pieces of pork, such as roasts, steaks and chops, is four to 12 months. Freezer storage time for uncooked ground pork is three to four months.
Keep frozen until you're ready to thaw it. Turkeys can be kept in the freezer indefinitely. However, cook turkeys within 1 year for the best quality.
Is freezer burned meat safe to eat? Freezer burned food is still safe to eat, but it might not taste the best. The 'burnt' bits can be a little dry, tough or chewy - especially with meat. You might find the food becomes bland too, as the sublimation process can also pull out some of the flavour molecules too.