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Food Handling General Discussion General and open discussion for food handling and safety.


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Unread 09-25-2012, 06:40 PM   #1
majorm
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Question Thawing Meat

What have yall found is the best way to thaw and prep meat before smoking? Sometimes I do resort to a frozen meat or one thats very cold starting off. Im curious about beef, pork and chicken. I didnt want to hijack the other posters thaw time post but will be following that too since mine is slightly different.

For thawing is it best to leave it in the fridge until its done or to rinse it once its softer? How about if you forgot to thaw it and need it done ASAP? After the thaw I know many things ive read say atleast for beef to let it get to room temp but what about the others?
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Unread 09-25-2012, 08:02 PM   #2
boatnut
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Quote:
Originally Posted by majorm View Post
What have yall found is the best way to thaw and prep meat before smoking? Sometimes I do resort to a frozen meat or one thats very cold starting off. Im curious about beef, pork and chicken. I didnt want to hijack the other posters thaw time post but will be following that too since mine is slightly different.

For thawing is it best to leave it in the fridge until its done or to rinse it once its softer? How about if you forgot to thaw it and need it done ASAP? After the thaw I know many things ive read say atleast for beef to let it get to room temp but what about the others?
I usually submerge frozen meat in a pan of water until thawed. of course meat is in a ziplock to prevent water contacting the meat.
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