How long does it last?
The freezer is just too full to squeeze anything else into, and the fridge is full. How long does it last in the fridge:
*And, of course, turkey?
Thanks for any info. (Also, how long does meat last in the freezer?)
There are so many variables with each, it is hard to say. Among the factors which could reduce shelf life-- exposure to bacteria, time left standing in the "danger zone", how often the refrigerator is opened, how well wrapped the food is (i.e. how much exposure to air). I wouldn't go past 4-5 days for cooked turkey. Probably 5-7 for brisket ( i am assuming it is a cooked brisket? how was it cooked?). Prosciutto maybe 10 days, and I couldn't even guess on the pate.
As for the freezer, is the meat raw or cooked? I assume raw, and if sealed well enough six months is generally safe, but I have taken well sealed meats out after ayear and had decent results. Remember, once thawed, raw meat should not be refrozen.
re: Two Forks
Well, I generally give cooked poultry 7 days in my very cold fridge, and have never had a problem in a couple of decades of doing this. Red meat can go a bit longer. Cured meat even longer.
Ground meat -- pate -- the recommendations are usually 2 days, so I'd consider a half week. Normally, the recommendations are about 50% more conservative than they need be, so long as your fridge is cold and not opened a lot into a warm room.
re: Two Forks
Commercial pate should last a week tightly wrapped, but the taste will suffer after a couple of days. (assuming we're talking about a relatively small piece, not a whole chunk still completely encased in fat.) The prosciutto will last about as long as regular ham "cold cuts" but the taste will start seriously declining after a couple of days. Basically, it will start tasting like dried out, leathery ham with none of the nuance that makes it special. Eat the pate and prosciutto ASAP from a taste standpoint if nothing else.
Agree on the prosciutto. It should last pretty long from a "safety" stand point, but you probably wouldn't want to eat it after a few days from a taste standpoint. Ideally you'd eat prosciutto within a few hours of having it sliced. The longer you wait, the harder and less flavorful it gets.