Tracy Collins Webboard User Reg: 10-09-2008
Posts: 1917
Loc: St. Louis, Missouri
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I thaw meat in those giant Rubbermaid storage bins--the kind one would use in the garage or to store off-season clothes. The big ones will easily hold a 40 pound block of chicken backs. The tubs come in all sizes, with lids for about 8 bucks. Or sometimes I'll just use the lid that comes with the tub and set the box of parts on that to thaw. They are water-tight, easy to wash clean for the next time, and you can just dump all the bloody juices down the drain. We do LOTS of meat at a time--300 pounds or so that we thaw, grind and re-package into meal-size zip-lok bags. These big plastic tubs make it relatively mess-free. I also do all this in my basement, where there is a mop sink (again, one of those cheap plastic things from Home Depot.) Saves me from having to thoroughly clean the kitchen after a "meat storm."
Niomi Smith Webboard User Reg: 04-20-2009
Posts: 786
Loc: Whitehorse, Yukon
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I get anywhere from 40-80lbs of chicken back and necks at a time. We have two bathrooms, so I pick the less used one and thaw everything in the tub. The blood runs down the drain as everything thaws, I move it to the kitchen to re-bag into more convenient meal sizes, spray lysol ALL over the tub and rinse with the shower, SOOOOO easy!
I keep my meat in containers in the fridge for convenience. About 3-4 days worth, everything else is kept frozen in the "doggy freezer"
Mary McKeever Webboard User Reg: 02-19-2010
Posts: 284
Loc: near Wausau, WI
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OK to throw my hat in the ring here. I used to work at a resturant. Believe it or not they used 5 gal buckets. if you can take a few shelves out of your fridge this would work wonderfully for you. The chicken they used to get was not cleaned and we would have to do it ourselves. one box two bags packed with chicken parts. (it was good chicken lol) they would add water and salt to get the blood out but you want the blood in there. But the bucket would be something I would use, or if you want to defrost it use a 20-25 gallon tub (storage tub) you can put plastic or the lid over it to keep it from getting anything in it set it on the counter and away you go. But thats what we do with our venison we get every year. I dont know how much of your raw you use, but I know you can get nice Ball or Kern tupperware where you can turn the dials for the date and time you put the meat in there too. Fleet Farm here in wisconsin carries that. I bet any place you can get canning stuff and tupperware would have those.
Reg: 07-27-2009
Posts: 1421
Loc: Southern California
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Thanks to ya both! I wish I could use the bathtub, but we only have one. And I just can't see that working out well haha. I'm sure it would, but my mother isn't keen on the idea.
I know I'll have at least one big tub (probably two) by the end of this weekend. Excellent advice everyone!
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Re: Blood, blood, and more blood.
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