Just got back from my local grocery store and they had a few meat deals I had to take advantage of. I got an 8 lb pork butt, and buy one get one top rounds about 2.5 lbs each. Since I have no immediate plans for using any of them I was going to vac seal and freeze for later. My question is, would it be beneficial to salt the top rounds (butt already in cryovac) before sealing and freezing them? Would it save time and effort later or will it result in a strange cured texture after cooking?
Announcement
Collapse
No announcement yet.
Salting meat before vacuum sealing and freezing
Collapse
X
-
Club Member
- Sep 2015
- 8056
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÃœSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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.
- Likes 2
Comment
-
Club Member
- Apr 2018
- 4914
- Western Mass
-
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
-
Club Member
- Aug 2017
- 7570
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
-
Club Member
- Jul 2016
- 3409
- Elizabethtown, KY
-
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 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.
- Likes 1
Comment
-
Moderator
- Nov 2014
- 13680
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
-
Club Member
- Apr 2016
- 18129
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
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.
Comment
-
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.
- Likes 1
Comment
-
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.
Announcement
Collapse
No announcement yet.
Comment