I think I know the answer but I'll ask anyway. I'm thinking of doing a corned beef brisket flat for St. Paddy's day. Obviously the meat has been frozen then thawed for cooking. After the brining process is it safe to re-freeze it and cook it later? I wanted to get things done early so I don't have to rush
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I'm not saying it can't be done but I'm not a proponent of freezing a protein, thawing it out and curing it, then re-freezing it. From a food safety standpoint if the meat remains below 40*F during the thawing period it's okay to re-freeze but if it sat on the counter or had time to climb above that you really should cook it. There's also that lose of moisture and texture you get by double freezing meat. Again I think you can do it, I just don't think you'd like the result. -
I’m not sure if this is related, but I usually buy several corned beef packages after St Patrick’s Day, and I freeze them for making pastrami during the rest of the year. I’ve never had a problem.Comment
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You gave me an idea for my BBQ to-do list.
Thanks a lot. I mean thank you so much.
Last edited by bbqLuv; March 2, 2022, 02:22 PM.
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