using previously frozen meat for curing corned beef/pastrami

[wmsjensen]

I'm having a hard time finding a brisket flat for making corned beef. So I'm thinking to buy a whole packer brisket at Sam's Club and cut the flat in 2, freeze one half and do the same to the point to cure later for another corned beef and pastrami with the point. Since you are using a wet cure I can't think that freezing then thawing the meat will impair the quality. Anybody done this? Your thoughts?

[Oak Smoke]

Every year I buy corned beef when it goes on sale after St Patrick Day. I freeze it until fall when I make pastrami with it. There is no noticeable problem with that. Cure your beef now then freeze it. It should work just fine.

[wmsjensen]

Thanks for your comment. What do you think about freezing the meat raw and curing later? I don't have the equipment to cure 3 pieces of meat (2 halves of the brisket and the point) at once.

[Oak Smoke]

I don’t have any experience with curing previously frozen meat. We’re not talking high end steak, just brisket. I would think it would be fine.