how to properly thaw a rat or mouse - Where Responsible Reptile Keepers Connect!

louise · #1 (**permalink**) 11-10-2007, 03:35 PM

How to properly thaw rats and mice:
Put all the dead prey in sealed baggys. Freeze them. On feeding day take out the baggies needed. put baggies with rat in them in a bowl of warm water. when the rat is thawed add hot water in the bowl. get the rat slightly warm to the touch and feed the snake immediately after opening the baggy, that way the rat smell is real strong. make sure the rat is totally thawed. feel its belly and make sure it is nice and warm and squishy. also check the head and make sure that is thawed too. i find with some snakes it is better to soak the rat/mouse not in a baggy cuase it makes more of a smell and causes more of a feeding response.

do not microwave the rat or put it in the oven!

gary from TRR added this

1) NEVER refreeze a rat or mouse. NEVER!

2) Make sure you get as much air out of the back as possible. Air is bad. Please remember this.

3) Smell is bad. This is from the animal sitting too long before freezing. Or sometimes the animal dieing of unatural causes and the place you bought from never caring and just placing them in with others.

4) When thawing try to feed within the first few hours after it is thawed why? Decay starts very quickly something not many know. If you leave prey in over night remove if snake does not eat next morning.

5) If there is any smell or the prey just look wierd do not feed.
__________________

razeraze · #2 (**permalink**) 11-10-2007, 03:46 PM

I have put rats back in the freezer when not eaten. It is just like any other raw meat. It simply means the next time you thaw they will thaw more rapidly and some of the flavor may be gone. This link mentions cooking the meat also to ensure safety but this is for humans.

Is It Safe to Refreeze Raw Meat and Poultry that Has Thawed?

Since many snakes will eat carrion they can handle a rat that was left out for a day or over night. Again it will not be as flavorable but a little decomposition will not hurt a carnivore that will eat carrion. Note these are not scavengers like monitors so do not feed them anything left out more than 1 day, or anything left out too long in a hot environment.

Stargazer · #3 (**permalink**) 11-10-2007, 03:47 PM

Louise, I have been thawing mine in the fridge overnight in the baggie and then just warming them in the oven (just on warm--I do not cook them) for a few minutes on tin foil. I have had good luck with this method for the last few years. Is it bad to do it this way? If so, why? I value your expertise on this.

louise · #4 (**permalink**) 11-10-2007, 03:52 PM

star if it has worked for you for years than i would stick to it.

razeraze, as i said gary who owns TRR added that part. he totally believes it is bad to refreeze and he has proof this has killed some snakes. but snakes in the wild are known to eat decaying prey. so who knows. i dont refreeze but if my snake dont eat i leave it in over night and toss it in the morning.

Stargazer · #5 (**permalink**) 11-10-2007, 03:55 PM

Louise and Raze, what are your thoughts on my question above? I hope I'm not harming the snakes by doing it this way. I can't stand the runny bloody water that leaks into the baggie.

Stargazer · #6 (**permalink**) 11-10-2007, 04:07 PM

Sorry, Louise, I missed that part of your response above. But I'm curious why you're not supposed to put a rat in the oven. (For one thing, I'm wondering if it's dangerous to cook my food in an oven that rats warm in?).

razeraze · #7 (**permalink**) 11-10-2007, 04:08 PM

The dangerous thing is cooking, or spoiling food. I would worry that in the oven it is not getting heated evenly and any surfaces touching the rat would be more likely to cook or spoil. I am not saying your way will not work, I have used heat lamps to thaw out large prey but I have to constantly turn it so one side does not cook. Your way will just be a little more risky but it can be used as long as you are certain no side is cooking or spoiling.

Stargazer · #8 (**permalink**) 11-10-2007, 04:25 PM

Would this still be true even if it's only in there for about 5 minutes? Can it start to cook on warm (probably 200 degrees or so) in that period of time? Is there some way to tell? It doesn't feel cooked, but I don't want to take any chances with my snakes.

And what about thawing in the fridge overnight?

razeraze · #9 (**permalink**) 11-10-2007, 04:59 PM

Thawing meat in the fridge is supposed to be the best method especially for keeping flavor. Cooked meat will start to feel dry and toughen up and spoiled meat will start to smell. I am no expert on cooking so perhaps someone else can give you better advice, I would use the oven at more natural temperatures like 100F so rapid spoiling is less of an issue.