Cured and smoked meats may keep up to 1 week. If vacuum packaged, check manufacturer's expiry date. Leftover cooked pork should be cooled at room temperature uncovered, then covered tightly and refrigerated or placed in freezer within an hour after cooking. If it looks or smells suspicious, throw it out. Remove as much air as possible from freezer bags before sealing to avoid freezer burn.
Freezer burn is caused by loss of moisture on the surface of food.
Meat that has freezer burn will have a dry, discoloured surface. When cooked it will be tough and taste bland. A double layer of waxed paper between steaks, chops, patties, and sausages makes it easy to separate them when they have been frozen. The best way to defrost meat is in the refrigerator. Meat defrosted in a microwave oven should be cooked immediately.