Dry brine and freeze?

[Slieb845]

Anyone have experience dry bringing beef or pork and then freezing? I just dry brined some beef ribs, vacuum sealed them, let them sit in the refrigerator overbite, and just put them in the freezer this morning. Trying to cut down on time from thaw to cooking.

[mnavarre]

I do it all the time. I usually buy rib roasts when they're on sale, cut into steaks and ribs, dry brine, and freeze 'em. Just thaw 'em and cook.

[Donw]

+1. Do it all the time and haven’t had any problems

[IowaGirl]

In my experience, dry or wet brining and freezing works well for pork loin roasts and chops and ribeye roasts and steaks. I really wouldn't hesitate to do this for any cut of pork, beef, or poultry if I felt so inclined.

[JeffJ]

I do it all the time as well. It works perfectly well.

[RonB]

I do it too.

[Thunder77]

I do it a lot. One caution: Make sure you indicate on the package that the meat has been brined! I forgot that once, then used a rub with salt in it, and the meat was almost inedible.
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[IowaGirl]

Good point! I learned this tip the hard way too.

[Jmccloskey659]

I learned this the hard way as well. Follow Thunder77’s advice or you may wind-up with an expensive steak ruined.

[JeffJ]

Yes. I always label the vac sealed bags as brined, or not.