We have had some discussions on this for safety sake and here is an interesting experiment.
Jackitup/Jon,who is a member of this forum, was gracious enough to share this on Ray Basso's forum.
Small meat thawing experiment....
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Posted by Jackitup on October 01, 2003 at 09:53:53:
Last night at 6pm I put 4 butts, in 2 unbroken cryovaced packages, about 17# per package, into a rectangular rubbermaid container and covered with cold water. I had the container on a dbl layer bath towel and put the plastic cover on the container and covered that with a heavy bath towel big enough to cover top and sides, and put my NU-Temp probe in between the 2 packages to monitor temps thru the night. Started at 37-38 deg at 6 pm. At midnight temp was 38 deg. at 4am 39 deg. at 6am 40 deg and at 9am 41 deg. When I took them out at 9 am if I moved the probe around the probe would vary from 42-39 and the meat was still kind of frozen in the deep center next to the bone and the outside of the meat, while pushing the probe in only 1-2" was still 36 deg. Now these butts came frozen solid from the freezer when I started and were pretty much thawed in 14-15 hrs while virtually staying out of the "danger zone". For those that want their meat thawed quickly and safely overnight this is a fairly safe way to do it according to my results. I'll try this again the nexy time and see if it is reproducable. Thought it might be a fun experiment and may be of some interest to some seeing that this question of "safely" thawing meat has come of several times in the past.
Good Q'n
Jon
Original Post
Well...down here in the South, we feel like maybe there is too much guv'ment regulation. I apoligize if that sounded surly at all... 
