We always thaw it on the counter, then leave it in fridge one more day. Might be in my head but seems like it becomes a bit more tinder. Give it a try.
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I forgot to mention this in my previous post, but I also have good luck quickly thawing out meat by placing it on my granite countertop. It seems to do a great job of dissipating the heat and thawing quickly.
If ifs and buts were like candy and nuts, it would be Christmas every day.
“The .30-06 is never a mistake.” - Col. Townsend Whelan
I just take frozen roasts of moose or caribou, whole taters,water, salt, pepper garlic and put them on woodstove before bed. Usually tender by 8 hours atop wood stove.
No matter who shows up, no matter what time of night or day, always Dutch ovens full of moose, taters in broth.
big pot hot water for tea or coffee.
Come spring, whatever meat is left gets canned or smoked. I don't have refrigerator, freezer or electricty.
The better check points along the Iditarod race will have wood stoves dressed out with stew and hot water 24/7
Pull it out and put it in the sink before I leave for work in the morning. Cook it up as soon as I got off for the day.
This, however if I forget or there's a change in plans and I don't have time then I thaw in a hot water bath in the sink. Replenish hot water as it cools for faster thaw. If I'm doing backstrap on the grill I keep replacing the hot water until the meat is almost hot to the touch. Keep meat in vacuum bags or burger bags until thawed. Water should not touch the meat! If it does pat dry with a towel. Never thaw in a microwave, that's just wrong.
Beware of any old man in a profession where one usually dies young.