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Just that & curious.

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Always in the refrigerator


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In fridge or under a towel/cloth in the sink. Fridge preferred though.


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Usually in the sink with cold water, meat is in sealed vacuum bag. If I plan ahead I thaw in the fridge.

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In the fridge

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In the fridge, but if in a hurry in water, meat is in vacuum sealed bag.

Last edited by Deans; 01/23/23.

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I've thrown it in the kitchen sink at 6:45AM to fix that evening for over 30 years


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Originally Posted by DANNYL
Usually in the sink with cold water, meat is in sealed vacuum bag. If I plan ahead I thaw in the fridge.

That worked for me on everything but moose meat. If I didn’t thaw it out of the bag and on some sort of rack above a dish so it would drain the excess blood and not sit in it, the iron/metallic taste would be very strong. Almost like licking a battery, even in the hamburger. Not a big sample size but it’s been true to two Shiras moose. One bull I tagged in Idaho a few years ago and meat from a bull a friend tagged in Utah before that.

Last edited by Huntingfool270; 01/22/23. Reason: Auto correct spelling error
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Originally Posted by 10gaugemag
In fridge or under a towel/cloth in the sink. Fridge preferred though.

This


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I use to take it out of the freezer and let it sit and thaw over night. I always had a bit of a squeazy stomach, especially when I slow cooked it like in a stew or crock pot. Since I have been thawing everything in the refrigerator for about a year now, I never experience that.


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Originally Posted by tedthorn
I've thrown it in the kitchen sink at 6:45AM to fix that evening for over 30 years

Yep, this !


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me three^^^^^


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Originally Posted by tedthorn
I've thrown it in the kitchen sink at 6:45AM to fix that evening for over 30 years
Same here. Been doing that my entire life. Works and is easy peasy

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Varies.. In fridge overnight or 24 hours, set in sink, with or without standing or flowing water for faster thawing, throw it frozen in the crock pot with veggies.

The approved food service way is in a sink under flowing cold water.


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Put it in the kitchen sink when I leave for work at 3:30. Ready to go for dinner when I get home.

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Pretty sure a bunch of you should be dead.

FDA says so.


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Knew a guy who would microwave it till it was steaming hot. Smelt like burning leather.

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Most of my venison ends up jerky, by far. I go from freezer to microwave, in short stages with breaks. I want it half frozen and firm so it slices thin.

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Don't over think it.

Thaw. Cook it. Re-freeze of you want.

No wrong answers.

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Fridge for me, as it's easier to remove the silver skin when partially frozen.


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