The answer to this question depends on several factors including the type of smoked meat, the method of smoking, and the storage conditions. Non-cured smoked meat will usually last two hours at room temperature, while cured meat can last for up to a year with proper handling and storage techniques.
Smoking has been used for centuries to preserve food and prolong its shelf life. The process uses high temperatures and smoke to kill off bacteria and microbes that can cause spoilage on the surface of food, which is why cured meat can keep longer than unsmoked meat.
But, it’s important to note that the process doesn’t have much of an effect on bacteria trapped inside the meat. Bacteria love moisture, so even if the surface of a smoked piece of meat is dry, the inside will be moist and susceptible to bacteria growth.
When it comes to preserving meat, the best way to extend its shelf life is to refrigerate or freeze it. Refrigeration slows the rate at which bacteria grow and makes it harder for them to contaminate the food. If vacuum-sealed, smoked meat can last up to six months in the refrigerator or three months in the freezer.