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Old 09-22-2006, 07:40 AM   #2
Qczar
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Join Date: 02-10-04
Location: NorthEastern, PA
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Yeah, when I thaw in the fridge, there is a fine line when the meat starts to get soft. My guess is when the meat rises from 32º to 33º. My thermometers for both my freezers read -5º to 0º. So after a few days in the fridge, it will suddenly thaw. Tough to judge sometimes and some counter time may be in order?
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