Its because your deli isn't cleaning their cutting machines correctly and your meat isn't saying cool enough to store when you dont need it. I would start asking them to wipe down the machine before cutting your meats and dont let them cut meat on the same cutter as the cheeses. They are suppose to have at least 3 cutters one for cheeses, one for poultry, and one for the rest. They are also suppose to do a quick wipe after they are done cutting EVERY time. Watch them when they cut your meats, if you order more than a pound of anything each pound should be warped in wax paper and put in its own bag and no more than a pound to a baggie. Invest in a hot/cold bag to put your cold items such as your lunch meat, your milk, etc. while you shop. at home warp your meat in tin foil, baggie and all, to keep the meat at a colder temperate than the rest of your fridge. Can also go one step farther and put them in a Tupperware container.


On Friday, January 28, 2000 at 3:00:00 AM UTC-5, Holly E. Ordway wrote:
> Does anyone have any suggestions on how to store deli meat (sliced ham,
> turkey, etc.) so that it stays fresh longer? I'm talking about the kind that
> you get sliced for you at a deli counter, not the kind that comes prepackaged
> in the cold foods department.
>
> The deli here wraps the slices in a piece of paper, then puts it in a plastic
> bag, and I store it in the fridge just like that. After a short time (one or
> two days), the meat starts getting greasy or "slimy". (Incidentally, this
> doesn't happen with salami or prosciutto.)
>
> My husband thinks that it may be because the meat is closed up too tightly in
> plastic. Any other thoughts on what might cause this, and how I could store
> my sliced ham, etc, so that it'll stay fresh and appetizing for longer than
> two days?
>
> --Holly