Chuck roll thaw
- Thread starter Dave/G
- Start date
Dave from Denver
TVWBB Wizard
96 hours is my guess
Shawn W
TVWBB Emerald Member
I'd throw it in a dry sink with a folded towel over it for 12 hours or so to get 'er rollin, but that's just me.
After that, maybe 4 days depending on fridge temp.
I recall 10 days for a 15lb turkey that was totally frozen, done in the second fridge (cold fridge) and it was still pretty frosty inside.
Fridge temp really is a big variable in this.
Actually, what I've done a lot of is thaw in a cooler. Think about it. In goes a giant ice cube, the cooler insulates to slow down the thaw.
After about 2 days keep an eye on surface temp, once it's getting near 40ºF throw it in the fridge. When using the cooler method I flip the meat every 12 hours.
After that, maybe 4 days depending on fridge temp.
I recall 10 days for a 15lb turkey that was totally frozen, done in the second fridge (cold fridge) and it was still pretty frosty inside.
Fridge temp really is a big variable in this.
Actually, what I've done a lot of is thaw in a cooler. Think about it. In goes a giant ice cube, the cooler insulates to slow down the thaw.
After about 2 days keep an eye on surface temp, once it's getting near 40ºF throw it in the fridge. When using the cooler method I flip the meat every 12 hours.