We set out to prep some various meats for the week. I wanted to dry brine several cuts and vacuum seal for sous vide OR just longer storage…. I salted all the meats and vacuum sealed them with the intention of letting them sit in the fridge for a time like over night… my wife put them in the freezer without knowing they were dry brining very quickly after they were sealed up … should I thaw them and refreeze ? Could I thaw them 12 hours early when I am going use them? Thoughts and suggestions much appreciated!!
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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