Dry brining and freezing?

[ReDDoG]

Hello everyone,I have been drying brining with great results.Doing the usual suspects -ribs -steaks -some chicken ect.Ive been using my foodsaver vaccum sealer a lot for the price savings.So my question is this for anyone-Can you -should you ?Dry brine any meat and then seal it?I know its frozen but storing it for a period of time unknown would help-hurt -ruin the meat.Most of my sealed meats go a month at best.But just asking thanks upfront.

[Steve R.]

I have done it quite a few times with butts with no ill effects. I brine and apply the rub before freezing. The additional cooking time for the frozen solid hunk of meat is even less than you might expect.

[SMOG MAN]

I dry brine then vacuum seal often, works great for me!

[tbob4]

I do one of the the following: 1) I put my rub on the meat - which includes salt, refrigerate it for 24 hours and then freeze it; or 2) I rub the meat, freeze it and thaw it out before BBQ'ing. It has worked well on everything BUT a pork tenderloin that I SV'ed and then BBQ'd. It was very mushy. I have a feeling it was how I cooked it, not the prep process.

[RonB]

I'm with tbob4 - allow the salt to penetrate before freezing.

[ReDDoG]

Nice- so complete the dry brine for atleast 24 hrs or whatever works then freeze?Didnt think about this before.So the salt/rubs ect just stay suspended until unfrozen.My worries were it would over salt or whatever and make a bad cook.Thanks everyone.Happy cooking..