Put meat items in the coldest part of the refrigerator, usually the meat drawer; low 30s for temperature.
Our markets use deli bags to wrap the products. This special type of bag is an excellent substitution for paper.
Leave meat items wrapped in the wax paper/deli bag that you receive them and rewrap in the same. Wrap
tightly!
Lunch meat can become sticky if it’s wrapped directly in plastic wrap, tin foil, or plastic bags. Wrap first in paper
or deli bag.
If you put wrapped meats in a plastic bag, fold over the end but do not seal the bag.
Moisture helps to speed up the growth of bacteria, therefore a product such as turkey (more moisture) will not last as long as Lebanon bologna (drier).
