@cooking @actuallyautistic
@food
I have a question about food safety and edibility.
I was going to make beef jerky yesterday, but by the time the block of chuck thawed I was too tired to slice it thin. Rather than half-ass the job, I threw it in the fridge to do today.
The thing is, I brain farted and put it back in the freezer. It’s a brick again. My question is about refreezing meat. I’ve always known not to do it and never have. Is it still safe to eat? Even if safe, will refreezing it render the jerky inedible?
Refreezing is fine for safety (if you thawed it correctly). The main reason not to freeze and thaw things multiple times is that tiny ice crystals do damage to the structure of the food each time freezing happens.
In meat, that damage makes your meat dry out easier when cooking. That’s normally a bad thing, bit it might actually be a good idea for making jerky.
In short, I would have no hesitation using refrozen meat to make jerky
Thank you!
