cshenk > wrote:

> "Sqwertz" wrote
>
>>I just put a 5lb chunk each of fatty pork and beef brisket deckle
>> (leftover from corning the flat) in the unused side of the kitchen
>> sink to thaw overnight. They're each wrapped separately in gallon
>
> Add cold water to the sink (make sure it's in a watertight wrapping). It
> will defrost faster and safer! I acutally use a large pot in the sink for
> this.

It may thaw quicker, but it thaws unevenly. In this case, the
outside of the meat will be much warmer than the inside. I'd rather
thaw slowly at room temp and have the meat still very cold all the
way through.[

-sw