- July 24, 2008 at 2:36 am #260366
i believe that once frozen, meat (and everything else) shouldn’t be thawed and refrozen. also there is only a certain number of days it can stay in the fridge before the microbe growth becomes too high.cold temperaturesfor the fridge only slows the growth, it doesn’t prevent it.
for your safety, next time have it cut into smaller more managable pieces before freezing-something you can use up by day 4ish. we grind up our meat the day of purchase, add spices, and divide into labelled freezer bags-the sooner its frozen, the fresher the product.
hope this helps.
Original Message —-
Sent: Wednesday, July 23, 2008 10:36:36 PM
Subject: Budget101.com : What I did with a beef brisket
My local grocery had beef briskets on sale right before the 4th of July
weekend for $.87 a pound and I bought one that weighed a little over 12
Sense there is just my dh and me, I had the butcher to cut it in thirds.
After we got home, I put each third in zippered freezer bags and froze
them. Then this past Friday, after thawing one of the thirds in the
fridge, I fixed it in the slow cooker. After it cooked and it cooled,
dh cut most of the fat off.
Dh, my brother and I ate on it for lunch
and dinner until last night. Then this morning, I ground it up with my
food grinder and put the meat in zippered freezer bags and froze it for
later use. I will get it out sometime next month, and after it thaws
out, I will put it in a skillet and put some bar-b-que sauce on it and
heat it up for bar-b-que sandwiches.
I will be able to have several meals from the briskets that`s
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