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In Reply to: thawing pork butts posted by qdoug on November 29, 2011 at 14:26:25:
Before I retired, I worked at a full service meat counter. We would often "float" frozen meat in a sink with cold running water. Make sure the sink you use has an overflow, otherwise you'll have a big mess. Regardless of the quantity of meat, you should be ready to go in less than 8 hours.
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