Salt before or after freezing?

[bmillin]

Portioning out my Creekside Farms strip loin- some for tomorrow, some for the freezer. Salt before sealing and freezing , yeah or nay?

[Donw]

I personally salt before sealing, but I don’t add the full amount of salt as if I’m straight dry brining as I might use a rub later that contains salt in it.

[mrteddyprincess]

+1 Donw said.

[Huskee]

Same!

[WI Bubba]

What he ^ said

[bmillin]

Most of the vacuum sealed pieces will go straight to the Sous vide, for what that is worth.

[Alan Brice]

Does salting first diminish freezer time? What I am trying to ask, does salted protein keep as long in the freezer as unsalted.

[Huskee]

No effect.

[Huskee]

Personally I always salt mine as I vac-seal them, and wait a day or two in the fridge before freezing to let the salt fully do its thing. I like to dry brine 1/2 to 3/4 normal strength, that way if I choose to use a salted rub or not later I have that flexibility. Whatever you do, make to sure to label it adequately so there's no wondering later.

EDIT: I see Donw does the same.

[Troutman]

Yea waiting makes sense. Salting then freezing right away doesn’t.

[JeffJ]

I always salt before freezing and have never had a problem.

[bbqLuv]

Salt before freezing, I don't think it matters. It may also depend on preparing it for "heat and serve." If so you may want to add butter and seasoning too.