so i haven't tried this but i was wondering if this would hurt the meat? what if i were to buy a ribeye roast and turn it into steaks and i salted each steak individually before vacuum sealing and freezing? would that be bad for the meat?
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dry brine before vacuum sealing?
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I also have dry brined, vacuumed - with a FoodSaver - and frozen - steaks, rib roast, ribs, etc. But I've never gone straight from freezer to grate, I've always defrosted first.
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This would be something very curious to get Doc Blonder to experiment on. I'm wondering if dry brining before freezing would actually help to keep the purge at bay. I would think that salt would indeed change the crystal formation of the water when it freezes, but how so I'm not sure. In any event, you certainly can't dry brine a frozen piece of meat very effectively, so I agree with doing it before freezing.
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from Stevehtn,
"... This would be something very curious to get Doc Blonder to experiment on. I'm wondering if dry brining before freezing would actually help to keep the purge at bay. I would think that salt would indeed change the crystal formation of the water when it freezes, but how so I'm not sure. ..."
This is all very interesting... we want Doc Blonder!
--Ed
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