moldy suet

[epal]

I know this is the raw paleo forum, but I was thawing some suet ( about 1.5 pounds in the fridge in a zip lock bag) to cook it along with some steaks, and I accidentally left it maybe two or three days (obviously too long) in the fridge.  I just took it out and it has a moldy smell and I can see where the mold is.  I know some folks eat moldy meat, but I am not interested in experimenting with that.  My question is this: should I cut off the moldy parts and cook the rest or should I throw it out?  If I'm not completely successful in cutting off all the mold and some still remains on the suet, will cooking it take care of the mold (kill/destroy it) making it safe to eat

thanks for your help

also, how do I avoid this in the future?  Thaw it in the fridge for 12 hours( instead of leaving it for 2-3days)?  Or don't thaw at all?  Or don't thaw it in a closed ziplock bag and use some other method instead?

[RawZi]

    Suet is so dense and lacking in wetness that I imagine the spores did not penetrate deep.  You can probably cut off the outside.

[TylerDurden]

*Moved to hot topics forum*

[ys]

suet will get moldy if wrapped in plastic.  some reported that it does not get moldy if wrapped in paper.

[ys]

just want to report that back fat got moldy in the freezer at -1F.  tough little buggers.  lots of tiny black dots on the surface.  i kept it in the plastic container with lid closed.

[Josh]

I've eaten it mouldy loads of times and nothing out of the ordinary happened. The whole thing tasted cheesy, so if you hate it you probably can't just cut bits off. I like it though.

[whatever]

Me too, eaten moldy suet no probs, a little bit drier than usual.

I age my meat, last time it was a bit too long and it tasted like brie (french soft cheese) bit strange but I didn't get sick so it must be good enough :-).

[magnetic]

just want to report that back fat got moldy in the freezer at -1F.  tough little buggers.  lots of tiny black dots on the surface.  i kept it in the plastic container with lid closed.

The "mold" might actually be meat. My fat usually has some meat interspersed which turns black from exposure to air.

[ys]

it is real mold.  small black raised dots on white surface.

[RawZi]

just want to report that back fat got moldy in the freezer at -1F.  tough little buggers.  lots of tiny black dots on the surface.  i kept it in the plastic container with lid closed.

    In paleo times it wouldn't have been kept in plastic, but then it wouldn't have been in an electric freezer either so that's not here nor there.  That temperature sounds too cold for the black spots to be microorganisms of something good, I think.  If you were making highmeat (which I understand you're not) I don't think the temperature is ever supposed to go below 38 degrees F.