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Freezing Dry Brined Meats

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    Freezing Dry Brined Meats

    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?

    #2
    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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      #3
      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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        #4
        I salt chickens, vacuum seal and freeze right. No issues

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          #5
          I don't think it would matter either way, but if I plan on thawing then I will freeze immediately, if I am going to put on the smoker frozen then I let it sit for a day. Again though I don't think it matters at all.

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            #6
            I usually wait an hour after dry brining before tossing meat into the freezer.

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