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I don't know if its right or wrong but i make a 5 gallon bucket of 38 degree water and submerge mine in it, meat still sealed of course and put in an extra fridge. It creates ice against the meat from the water so i remove, knock off ice, check water temp and adjust by stirring in some warm water back to 38 and submerge again. I check about every 2 hours at first. I can usually go from having a completely frozen 10 lb pork butt to thawed within about 24 hours without worrying about temp getting above 40.
I’d take it in and out of the fridge for a couple hours at a time and then put it back in the fridge. Should be thawed by Saturday tho if u put it in the fridge Wednesday but still could be little frozen if u don’t take it out at all