Does anyone know whether you can do this? What I'm thinking is that I have a frozen brisket that I'm either going to turn into corned beef or pastrami. Since it's got to sit in the refrigerator for at least a week in the brine, I thought maybe I could save a few days of defrosting then brining.
So I guess there are three issues: (1) will the liquid from defrosting (although its cryovac'd) negatively affect the brine? (2) would the brining do anything to the meat while still frozen? and, largely based on the answers to #s 1 & 2, (3) am I likely to actually save any time?
So I guess there are three issues: (1) will the liquid from defrosting (although its cryovac'd) negatively affect the brine? (2) would the brining do anything to the meat while still frozen? and, largely based on the answers to #s 1 & 2, (3) am I likely to actually save any time?
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