Meat defrosting too fast
I had purchased a 14 pound packer brisket a couple weeks ago to smoke for Easter. I put it in the freezer after I got home. I pulled it out of the freezer and put it in the fridge (set at 37 degrees F) this past Sunday, thinking it would take about as long as a turkey.
The thinnest part of the flat are already thawed and I am concerned it may start to spoil before Saturday night when I planned to start smoking it.
Is there anything I can do to slow the defrosting? I was considering putting it into a tub of ice water, almost like a brine, but just plain water.
Best Answer
Refreeze it. You know how long it will take to thaw now, so put it back in the freezer if you are concerned. There's all sorts of myths saying re-freezing is bad but there's no risk. It may impact the texture a bit, but it's better than it spoiling.
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What happens if you defrost meat too quickly?
The USDA says that thawing in the microwave is safe, but because it can quickly bring meat into the \u201cdanger zone\u201d where bacteria multiply most rapidly, meat defrosted that way should be cooked immediately as soon as it's thawed.What happens if you defrost meat wrong?
About defrosting If food is not thawed properly, bacteria that may have been present on their surface before freezing can begin to multiply. If raw meat is partly frozen when you cook it, it can lead to uneven cooking.Can you defrost meat too much?
While you do want to actually cook your food at high temps, if your defrosted meat hangs out in the danger zone for too long, any bacteria loitering within can start to multiply rapidly. This means the meat now has the potential to be dangerous to the health of anyone who consumes it.How to Defrost Meat Quickly \u0026 Safely
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