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Unread 05-30-2012, 07:42 AM   #12
luke duke
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Join Date: 01-16-10
Location: Dallas, TX
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Quote:
Originally Posted by hamiltont View Post
I wrap large frozen meats (Butts, loins, hams, chickens, turkeys. briskets, even ribs) in towels and put them in the cooler until the outside begins to soften up a bit. Then they go into the fridge. Don't have anything to compare with but I imagine it takes a day or two off the thaw time. A lot of variables involved like mentioned above. Room temp, weight of the meat, fridge temp, etc... YMMV. Cheers!!!
This is basically what I do.
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