The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Food Handling General Discussion (http://www.bbq-brethren.com/forum/forumdisplay.php?f=32)
-   -   Thaw Time In a Refrigerator (http://www.bbq-brethren.com/forum/showthread.php?t=133625)

Porcine Perfection 05-21-2012 09:04 AM

Thaw Time In a Refrigerator
 
I have a cry-o-vac package of two boneless pork butts in my freezer weighting 14 pounds total. If I move them down to the refrigerator, how long it will take them to thaw?

Thanks in advance everyone.

Stoke&Smoke 05-21-2012 10:28 AM

2-4 days would be my guess, I have a 10lb butt I'm taking out of deep freeze today also for use this weekend.

Midnight Smoke 05-21-2012 10:48 AM

4 days at least.

PaPaQ 05-21-2012 02:31 PM

The last butts I froze took 5 days for me.

Jorge 05-21-2012 03:02 PM

depends on how cold you keep the fridge, and how often it's opened.

That could take close a week in my 34 degree beer fridge, that is opened at least a couple of times per night.

deguerre 05-21-2012 03:34 PM

Four days minimum in my fridge, and it gets opened often.

Porcine Perfection 05-22-2012 06:15 AM

That was about what I figured but the last thing I wanted to do was put something on the smoker that was frozen in the middle.

Thanks everyone!

hamiltont 05-22-2012 09:07 AM

I wrap large frozen meats (Butts, loins, hams, chickens, turkeys. briskets, even ribs) in towels and put them in the cooler until the outside begins to soften up a bit. Then they go into the fridge. Don't have anything to compare with but I imagine it takes a day or two off the thaw time. A lot of variables involved like mentioned above. Room temp, weight of the meat, fridge temp, etc... YMMV. Cheers!!!

tnjimbob 05-24-2012 10:06 AM

I put large frozen cuts on the counter for a couple of hours on a towel just to get the ball rolling, then put into the fridge to finish thawing. Never for chicken though, as it goes straight into the fridge from the freezer.

OL' Timer 05-29-2012 02:03 PM

Quote:

Originally Posted by tnjimbob (Post 2065976)
I put large frozen cuts on the counter for a couple of hours on a towel just to get the ball rolling, then put into the fridge to finish thawing. Never for chicken though, as it goes straight into the fridge from the freezer.

You should put it under running water as per the HD code for thawing meat. Please everyone take a servsafe course. Mine take 4 days in a thaw fridge set at 40° I have 4 fridges and 4 chest freezers to work with.

HolySmoke 05-30-2012 05:39 AM

you can also fill a clean bucket or sink with cold water and drop your butts in (in package) and change water every 2 hours, they will defrost faster than you think. Good Luck

luke duke 05-30-2012 06:42 AM

Quote:

Originally Posted by hamiltont (Post 2063118)
I wrap large frozen meats (Butts, loins, hams, chickens, turkeys. briskets, even ribs) in towels and put them in the cooler until the outside begins to soften up a bit. Then they go into the fridge. Don't have anything to compare with but I imagine it takes a day or two off the thaw time. A lot of variables involved like mentioned above. Room temp, weight of the meat, fridge temp, etc... YMMV. Cheers!!!

This is basically what I do.

hamiltont 05-31-2012 08:13 AM

Quote:

Originally Posted by hamiltont (Post 2063118)
I wrap large frozen meats (Butts, loins, hams, chickens, turkeys. briskets, even ribs) in towels and put them in the cooler until the outside begins to soften up a bit. Then they go into the fridge. Don't have anything to compare with but I imagine it takes a day or two off the thaw time. A lot of variables involved like mentioned above. Room temp, weight of the meat, fridge temp, etc... YMMV. Cheers!!!

Update: Just for a data point... Tuesday evening I wrapped a cryovac package of Pork Spare Ribs (2 full racks) in a bath towel & placed in the cooler. This morning (Thursday @ ~36 hours) the surface temp of the package was 34F and the ribs were beginning to flex so they went into the fridge. They could have gone longer in the cooler but probably not another 10 hours while I was at work. YMMV Cheers!!!


All times are GMT -5. The time now is 08:31 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.