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Old 01-24-2020, 03:22 PM   #7
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Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William

I usually thaw a day or two before I cook. I will put the stuff on the counter for several hours until it starts to condensate, then I move it to the fridge to finish the thaw. This is smaller stuff like ribs, chicken quarters, sausage, etc. I typically don't freeze large cuts of meat unless I got some awesome deal. Even then I slow thaw the big cuts.
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