A question we see a lot of misunderstanding and confusion over is : Can I Refreeze Thawed Meat?
The short answer is “yes,” but there is one important caveat: it depends on which of three temperature and environmental conditions your meat is in: e.
Today’s article takes a closer look at each of these three situations to find out what the food safety and reasoning behind them are. This way, you can be sure that you and your family are always safe.
But first, let’s learn what the USDA guidance is on this important aspect of food safety.
Pork fat is a highly versatile ingredient used for sautéing, making lard and as a flavorful addition to sausages, stews and more. Like other types of meat, pork fat is often frozen for longer term storage. But what if you defrosted some pork fat for a recipe but didn’t end up using it all? Can you safely refreeze pork fat after it has thawed?
The good news is that yes, you can refreeze raw pork fat, as long as proper handling procedures are followed. Refreezing previously frozen pork does not pose any additional safety risks compared to fresh pork. Read on for tips on how to properly refreeze pork fat and other pork products.
Can You Refreeze Thawed Raw Pork Fat?
According to USDA guidelines, raw pork fat that has been thawed in the refrigerator can safely be refrozen, whether it has been previously frozen or is fresh
The key factors are
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The pork fat must be raw, not cooked Do not refreeze cooked pork or fat.
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It should be thawed slowly in the fridge, not at room temperature.
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Refreeze within 1-2 days of thawing, sooner if possible.
As long as the pork fat was stored at 40°F or below during thawing, refreezing it does not create any health risks beyond those associated with raw pork.
The texture may become slightly drier after a second freeze-thaw cycle. But refrozen pork fat can still be used for nearly any cooking application, including frying, roasting, sausages and stews.
Can Pork Fat Be Refrozen Multiple Times?
It is safe to freeze pork fat, let it thaw in the fridge, and then freeze it again and again as long as it is handled correctly each time.
With each freeze-thaw cycle, some moisture is lost as ice crystals form and rupture the structure of the fat cells. This causes the texture to become increasingly drier and porous over time.
For best quality, minimize repeatedly freezing pork fat. But from a safety standpoint, properly refreezing it does not make it unsafe to eat or increase the risk of foodborne illness.
How to Refreeze Thawed Pork Fat
Follow these guidelines for safely refreezing thawed pork fat:
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Check that the pork fat was thawed correctly in the fridge at 40°F or below. Do not refreeze if left out for over 2 hours.
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Inspect for spoilage. Look for off odors, sliminess or stickiness. Discard any spoiled portions. Rinse remaining fat.
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Refrigerate while preparing to refreeze. Keep cold at 40°F or below.
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Refreeze within 1-2 days of thawing, as soon as possible for best quality.
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Portion into usable amounts if freezing a large package. Smaller portions freeze faster.
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Wrap tightly in plastic wrap, bags, or freezer paper, removing air. Seal and label packages.
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Place in coldest part of freezer, at 0°F or below. Freeze on a tray first for faster freezing.
Following this process, thawed pork fat can be safely returned to the freezer without increasing the risk of foodborne pathogens.
Tips for Refreezing Pork Fat
Here are some tips for the best results when refreezing pork fat:
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Choose an airtight freezer bag designed to prevent freezer burn. Remove all air before sealing.
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Interleave sheets of parchment paper between fat portions to keep them separated after freezing.
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Consider dicing fat into smaller pieces or cubes before refreezing for easier use straight from the frozen state.
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Avoid refreezing more than 1-2 times for best texture. Use refrozen fat for stews or sausage rather than frying.
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Monitor freezer temperature. Don’t open freezer often or add large amounts of warm items which could cause fluctuation.
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Use refrozen fat within 2-4 months for optimal freshness and quality.
Can You Refreeze Cooked Pork Fat?
Unlike raw pork fat, cooked pork fat is generally not recommended for refreezing. The high temperature cooking damages the cell structure, making the fat prone to rancidity, off flavors and unsafe bacterial growth during frozen storage.
For optimal safety and quality, cooked pork fat that is thawed should be consumed within 3-4 days when refrigerated. It’s best not to refreeze it.
What Not to Refreeze
Only refreeze pork and pork fat that has been handled properly. Do not refreeze pork products that:
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Have been left out at room temperature for over 2 hours after thawing
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Show any signs of spoilage like bad odors, stickiness, or slime
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Have been previously frozen after cooking
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Have exceeded the recommended 3-4 month freezer storage time
Always inspect pork fat before refreezing and follow food safety best practices. This ensures it remains safe and tasty to enjoy in future recipes. With proper freezing and thawing methods, pork fat can be safely refrozen again and again.
Frequently Asked Questions
How long does thawed pork fat last in the fridge?
Thawed raw pork fat will typically last 3-5 days in the refrigerator before needing to be cooked, refrozen or discarded. Cook for immediate use.
Is it better to thaw pork fat in the fridge or microwave?
Always thaw pork fat slowly in the refrigerator, never at room temperature or in the microwave. Microwaving can begin cooking the exterior before the interior thaws.
Can you get sick from eating refrozen pork fat?
When USDA guidelines are followed, refrozen pork fat is safe to eat. Always cook pork fully to an internal temperature of at least 145°F to eliminate bacteria.
What happens if you refreeze pork fat after it’s thawed?
Refreezing properly thawed raw pork fat is safe but will degrade texture slightly each time. The fat loses moisture with each freeze-thaw cycle.
Can you freeze cooked pork fat?
It’s not recommended. Unlike raw pork fat, cooked pork fat can rapidly develop rancidity and off-flavors during frozen storage. Refrigerate for 3-4 days or discard cooked pork fat.
Is It Safe to Refreeze meat that has thawed in the refrigerator?
This is the single safest place to thaw any meat.
Single steaks, like a vacuum-packed Ribeye steak, will thaw in the fridge in 6 to 8 hours. Bigger items like a Picanha Roast will take 12 to 16 hours depending on the weight.
It is very safe to refreeze defrosted meat that has thawed in the refrigerator because the refrigerator temperature is cold enough for very safe defrosting.
We’ve all thawed meat in the fridge overnight with plans to cook it the next day, but either forgot or life got in the way. As long as the meat is covered and hasn’t been in the fridge for more than three to four days, you’re good to go. Make sure to double-wrap your meat pack and put it in the freezer’s coldest spot before putting it back in.
If you want to learn more about how to safely defrost frozen meat in your fridge, read our guide: How to Defrost Frozen Meat Safely.
Is It Safe To Eat Meat That Has Freezer Burn?
Even though it looks pretty sad, freezer burn doesn’t hurt meat in any way. It doesn’t change the taste or nutritional value of meat either.
You can spot freezer burn by looking for any gray, somewhat dull-colored spots on your meat.
Freezer Burn is a result of meat not being fully protected while stored in a freezer. We always suggest the double wrapping method for peace of mind and to avoid any freezer burn issues.
If your meat does have freezer burn, thaw your meat in its original package in the fridge overnight. With clean hands, a clean cutting board, and a clean knife, cut away the freezer burn spots that are a little discolored. Then cook as usual.