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Dry Brine Before Or After...

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    Dry Brine Before Or After...

    If you buy meat that you plan to freeze and cook later, do...
    13
    Dry brine for x number hours, then bag and freeze.
    15.38%
    2
    Salt meat then immediately bag and freeze?
    7.69%
    1
    Bag and freeze, thaw and dry brine when ready to cook.
    30.77%
    4
    I've done both, which ever happened to be more expedient.
    46.15%
    6

    #2
    If the meat is from an open package, I dry brine for the appropriate amount of time and then freeze. If it's cyrovaced, I freeze without opening the package.

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      #3
      I rarely freeze my product.
      Fortunately I can get most of what I want on the day of need. Freeze my spares after removing from belly. Most times brine before but have my lazy days.

      Comment


        #4
        If I don't forget.... I like to dry brine first, then vacuum seal and freeze. Too often I am thawing the meat just before cooking so no time to brine before the cook.
        I also mark the package so I know it has been brined.

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