I bought a couple chuck roasts and would like to dry brine them and then freeze them. How long should I dry brine before freezing and should they dry brine uncovered on a rack?
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Freezing Dry Brined Meats
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I dry brined a pile of ribeye steaks before freezing them. I noticed zero difference compared to if I'd done it before cooking. Regardless, I let them sit overnight uncovered. I would just do the exact same thing you'd do if you'd be cooking them w/o freezing, then just freeze. Personally I like to make a note on the freezer bag how long until the 'sell by' date from the point I froze it/them, so when I defrost I know how long the meat can remain in there safely.
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i would not think it an issue... as the meat defrosts, any remaining "whole" salt crystals would then begin their journey into the meat just as they would otherwise.
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