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Thawing meat/fish

post #1 of 2
Thread Starter 

If one had plenty of time, what is the best way to thaw out meat / fish?   I've always done it a couple day in the refer before smoking, but wonder if it's better to run it under cold running water a few hours before needing.

post #2 of 2
Thawing in the fridge is always the best and safest way. If you thaw with cold water the meat/fish should be cooked immediately after thawing.

http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/


~Martin
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