Salting meat before vacuum sealing and freezing

[JeffJ]

I do this all of the time and have never had a problem. As for the cured effect I'm pretty sure that only applies to pink salt.

[JeffJ]

I've been cooking most of my meat frozen these days - steaks, pork chops, low/slow meats, etc.. It facilitates better surface color for steaks and chops due to the longer cook time and develops a killer smoke ring for low/slow.

[ILikePigButts]

No it's a Giant Eagle. It's usually pretty expensive there so when something is on sale it's a good idea to just get it lol.

[ILikePigButts]

I thought about that but then I figured if I take it out of the freezer and into the fridge to thaw for a day or two it would be doing the same thing essentially.

[Mr. Bones]

As others have said, it will work jus fine.

Dillons, by chance?
They have that sale on here, BOGO chuckies, top, an bottom round roast.

[MBMorgan]

According to a chef friend of mine, he worries about being able to predict how much salt (and how quickly ... or slowly) will be absorbed under vacuum. Based on his concerns, I've decided that for me, I'm going to dry brine then rinse to make sure that there isn't any more salt that could possibly be absorbed. I typically move from brine, freeze, and thaw straight into a SV bath (not really part of this discussion) ... and the SV step makes it even harder to predict the behavior of seasonings.

[Red Man]

MBMorgan I'm curious what wonky behavior salt has under vacuum. The reason I ask is I recently got a vacuum sealer and it seems awfully convenient to salt before vac sealing.

[RonB]

I do this also. I do leave in the refrigerator overnight before freezing. I don't know if that helps, but it can't hurt. As already mentioned, make sure you mark as brined.

[Steve R.]

Sure do, Randy-Phx. It doesn't even take a significantly longer time to cook, in my experience.

[Spinaker]

I do this with pork shoulders and ribs. Works just fine.

[Randy-Phx]

You go from the freezer straight to the smoker?

[Steve R.]

I buy chuck roasts when they go on sale, salt, and apply rub. Then, instead of the smoker, they get vacuum sealed and go to the freezer. When it comes time to cook, there is no thawing required this way.

[Attjack]

I say yes but write that on your label along with the date.

[RichieB]

Personally, I prefer to dry brine, rinse thoroughly, and dry off thoroughly before vac sealing and freezing. That way you avoid the potentially wonky behavior of salt under vacuum either before or after freezing.

Plus 1on this method.

[MBMorgan]

Personally, I prefer to dry brine, rinse thoroughly, and dry off thoroughly before vac sealing and freezing. That way you avoid the potentially wonky behavior of salt under vacuum either before or after freezing.