Fur is an excellent insulator, meaning it is able to trap heat and prevent it from escaping. When placed around frozen meat, the fur helps to keep the heat from the surrounding environment close to the meat, causing it to thaw faster than if it were left out in the open.
Yes, the type of fur can make a difference in how quickly meat thaws. Thick, dense fur such as that found on a bear or a rabbit, for example, is better at insulating and retaining heat compared to thinner, less dense furs like that of a deer or a fox.
Generally, any type of fur can be used to thaw meat as long as it is clean and free of any contaminants. However, thicker, denser furs will be more effective than thinner furs. It's also important to note that using fur from wild animals may not be safe due to potential exposure to bacteria or parasites.
The time it takes to thaw meat using fur will vary depending on the thickness and size of the meat, as well as the type of fur being used. In general, however, using fur can speed up the thawing process by 30-50%, so it may take half the time compared to thawing without fur.
As long as the fur is clean and free of any contaminants, there should be no safety concerns when using it to thaw meat. However, it's important to make sure the fur is not in direct contact with the meat to avoid any potential cross-contamination. It's also important to properly clean and disinfect the fur after use to prevent the spread of bacteria.