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.
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Dry brining and freezing?
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Club Member
- Jul 2016
- 3597
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
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.
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Charter Member
- Nov 2014
- 3063
- Chico, CA
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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.
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