Need help defrosting - 24 hour window

[Striper Club]

I have a 1.5 lb elk backstrap(butcher paper wrapped) and about a 3lb URB shoulder fillet (vacuum sealed) that I need to prep for a BBQ Saturday. I put them in the fridge last night, but am worried that they will not thaw quick enough.

I need tips for both, if possible, to safely thaw to the point where they can finish thawing in marinades.

Thanks!!

[Striper Club]

Salmon is starting to look better--it should be good by tomorrow morning. The backstrap is still pretty hard, but may be close... Will it be ok if I throw it into the marinade and let it soak for say 4 hours tomorrow? I generally only work with non-frozen meat, so I don't want to mess anything up.

[Fast Water]

Well, I wish you well. I'm with you 1000% on working with frozen meat. :mad:

You have, IMO, three "generally accepted" thawing option.

1. In the fridge for the duration of the thawing process.
2. Placed in a sealed plastic bag and put in cold (never hot) water.
3. Microwave. This is the worst option IMO.

The key is to minimize the time the meat product spends between 40 and 140 degrees. These are the temps at which the most common bacteria flourish.