Salt & Freeze
I have been considering trying to dry brine meat then freezing it instead having to thaw it out & then dry brine. Has any one done this & will it work for all types of meat?
Dave
Dave
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Yes, it works just fine I believe. -
It'll work great! In fact, better!Comment
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I did that just recently with a tri-tip that I thought I was going to grill, but never got the chance. Also did a sirloin that way. Works well!Comment
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here are my thoughts and they apparently won't be the popular one:
i didn't care for it. i pre-salted some steaks and vacuum sealed them and froze them. i took them out to grill them and they were very much NOT salty, fairly tough, and not juicy. at the very least, they should have tasted a little salty.
here is why i think salting before freezing isn't great. when you salt it gets absorbed by the meat. when you freeze organic things the water in the cells crystallize and a certain number of cell walls break when the crystals puncture it. when you thaw that excess liquid from the broken cells drains out of the meat, along with some portion of your salt. i believe that when you lose those juices a good portion of the salt goes with it. if you salt to weight and then thaw and lose salt you kind of have to guess how much to add back in and if you are salting it again anyway you might as well have just waited anywayComment
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