thawing meat safely
I need to thaw 50# of butts by saturday morning,I don't have room in fridge so I have them in a cooler on the porch,temps are low out side is this safe?thanks orf...
there are no stupid questions but some of mine come pretty close
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Chuckwagon
- Veteran
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- Joined:Tue Apr 06, 2010 04:51
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Hi Orf,
Yup, it's always best to thaw meat in the refrigerator where it will remain at a safe, constant temperature - at 40 °F or below... but it`s just not always possible. As soon as they begin to thaw and become warmer than 40 °F, bacteria that may have been present before freezing begin to multiply. The problem is, even though the centers of the butts may still be frozen, as they thaw the outer layers could be in the "Danger Zone," between 40 and 140 °F - temperatures where bacteria multiply rapidly. So... the only safe way to thaw the butts are in an environment of 40° or less. How about a tray of dry ice inside a larger Coleman cooler to keep the temperature down? Use a probe thermometer to keep an eye on the temperature.
Best Wishes,
Chuckwagon
Yup, it's always best to thaw meat in the refrigerator where it will remain at a safe, constant temperature - at 40 °F or below... but it`s just not always possible. As soon as they begin to thaw and become warmer than 40 °F, bacteria that may have been present before freezing begin to multiply. The problem is, even though the centers of the butts may still be frozen, as they thaw the outer layers could be in the "Danger Zone," between 40 and 140 °F - temperatures where bacteria multiply rapidly. So... the only safe way to thaw the butts are in an environment of 40° or less. How about a tray of dry ice inside a larger Coleman cooler to keep the temperature down? Use a probe thermometer to keep an eye on the temperature.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! 
