whats protocol for dry brine on a meat that’s frozen? I always worry if I take 24+ hours to defrost properly in the fridge, I can then let the meat sit another 12-24 in the fridge while it’s brining. I worry it’ll go bad.
hows everyone handle doing brine on a frozen roast?
thanks!
Going 48 hours in the refrigerator won't hurt the meat. I don't see why you couldn't dry brine at the same time though. It takes a while for the meat to absorb salt, so you should be OK.
I salt vacuum pack freeze all the time. I pulled a pork butt out of the freezer set out couple of hrs salted and covered with Aluminum foil put in the refrigerator will rub in the morning and onto the grill low and slow till 180 internal pull cube resmoke with sweet baby Rays chipotle till 200 Ish it will be Phenomenal
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