How to freeze prepackaged Corn beef?

[GadjetGriller]

Sorry Guy's and Gals I think somebody already ask this but in my limited search I can't find it. So gonna ask again. Ok I'm in the middle of a video where I corned my own brisket and put it up against a store bought one (from Costco) Cooked both (in separate pots) at the same time (Ok I over cooked them a little, Which is quickly turning in to my MO) When It came time to taste them I was for sure the Costco one would have no flavor and mine would be GREAT! Well I was half right? The Costco one Was wonderful, as well (not quite as much flavor but very definitely better than the stuff I can get at the supermarket or Jason's Deli) It was good enough I'm gonna go back tomorrow (St Paddy's Day) and if they have some get 3 or 4 more. So My question (yes I'm finally asking the question) should I desalinate them 1st then re vacuum seal them? (this seems like the best choice to me I know the cold slows down the brine interaction) Any of you folks that have done this in years past please chime in with your experiences. thank you

[RonB]

I don't know, but that sounds like a good plan to me. That way you eliminate the time for desalinating on the back end.

[lschweig]

Do you plan on cooking them in water? If so you should not have to desalinate as the boiling water will take care of that for you.

[HorseDoctor]

I usually grab 3 0r 4 when on sale this time of year and just put them in the freezer as is. They'll be fine either as corned beef or turned into pastrami.

[EdF]

That matches my experience.

[GadjetGriller]

Thanks guys good to know. I got 4 more Gonna use one for more Corned beef (seeing as the two I made for the video are mostly gone!) and gonna turn one into Pastrami. If the 2nd one comes out as good as the 1st I'll most likely do the same thing again in a few weeks! (Heck I have till May 7th 2017 to use or freeze by!! )