Chorizo shelf life once opened?

Philtor

Philtor

Philtor

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So I got a pack of spicy chorizo today and it states once opened consume within 2 days.

I will never use it all within 2 days whilst the use by date is 21 August.

Will it be ok to use a bit now and again over a period of weeks or more do you think?

I thought with it being a cured meat it should last a good while even when opened.

Don’t normally buy this just but going to fry some occasionally for adding flavour to vegetable stir fry etc :)

Cheers
 
Ok thanks. That’s what I thought with it being cured.

I suppose they want you to use it all within 2 days to go and buy more then :D
 
Yeah I had considered that but want to use it as and when needed without having to defrost first.

I would say it will be used within a month anyway so hopefully be ok :)
 
Opened chorizo will last for weeks. Just fold over the end of the pack and/or put a peg on it, to mininise exposure. My fridge is never without a chorizo ring; beautiful ingredient.

You will be able to tell once it does deteriorate as it will lose its deep red colour and turn a mottled red/brown.
 
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I typically use half or 2/3s for a dish and nibbles then just haphazardly fold or scrunch the open pack and put in fridge. I’ll typically eat the remaining portion up to a week later, sometimes bit longer and I’m still alive and my guts are delicate… personally I would max out at 2 weeks stored badly like I do it but I’m sure it’s probably good way longer.
 
I worked with some Belgians in Afghanistan. They did a cheese and wine for a few of us Brits and i was introduced to chorizo. I asked where they got it from as it was so good, they said their wives had mailed to them - wtaf? :eek:
 
This is a great recipe for chorizo. I often just skip the fish and add extra greens or serve with a grain or sometimes chicken; it’s a great recipe to be able to cook from cupboard ingredients. It should really be made with cooking chorizo though (semi-cured version) but these are great to have a pack of in the freezer it they usually have a pretty long shelf life in the fridge. You can also mix it up:

“It has a Spanish feel to it, but you can use different pulses and different flavoured sausages, if you like – try butter beans and Toulouse sausages or white haricot beans and merguez sausages.”

A great one for batch cooking as well.
 
f00b4r said:
This is a great recipe for chorizo. I often just skip the fish and add extra greens or serve with a grain or sometimes chicken; it’s a great recipe to be able to cook from cupboard ingredients. It should really be made with cooking chorizo though (semi-cured version) but these are great to have a pack of in the freezer it they usually have a pretty long shelf life in the fridge. You can also mix it up:

“It has a Spanish feel to it, but you can use different pulses and different flavoured sausages, if you like – try butter beans and Toulouse sausages or white haricot beans and merguez sausages.”

A great one for batch cooking as well.
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Is the spinach overpowering? I tend to batch cook sauce dishes but I add peas in with rice and cook separately because greens tend to really impact flavour in sauces in my experience.
 
Philtor said:
So I got a pack of spicy chorizo today and it states once opened consume within 2 days.

I will never use it all within 2 days whilst the use by date is 21 August.

Will it be ok to use a bit now and again over a period of weeks or more do you think?

I thought with it being a cured meat it should last a good while even when opened.

Don’t normally buy this just but going to fry some occasionally for adding flavour to vegetable stir fry etc :)

Cheers
Click to expand...
In the fridge months from a food safety point of view as long as it doesn't get wet. Chorizo is air dried with nitrates nothing evil is surving that. You could get a little mould on the outside but unlikely. The quality will drop with time as your fridge continues to air dry the chorizo making it more jerky like. Even outside the fridge as long as you keep it dry and the humidity isn't mental high it's not getting any more dangerous.
 
zaniro said:
Is the spinach overpowering? I tend to batch cook sauce dishes but I add peas in with rice and cook separately because greens tend to really impact flavour in sauces in my experience.
Click to expand...
I don't think so as the sauce is pretty flavourful but I tend to use baby spinach leaves. You are essentially just wilting them in though so can just will some in a pan with lid and then add into an individual portion to try it.
 
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