Is it possible for meat to cure, when using the recommended amount of salt, if it dry brines for an extended period of time? When I buy meat, sometimes I dry brine and vacuum seal in a couple of portions. Eat one the next day, eat another in 5 days or so. Is 5 days crazy for something like steak? If I dry brine, rest it in the refrigerator overnight to allow it to do its thing, and then freeze, is there any negative effect?
It's more convenient to dry brine and seal everything in one session. Less mess and work. Just don't want to have the meat turn out bad as a result.
I can't imagine any negative impact this might have, however, there are many more enlightened here, who may set th' record straight fer ya'...
'Til then, Brine On!!!
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