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-   -   Advice request:Pre-Prepping Meat (http://www.bbq-brethren.com/forum/showthread.php?t=158364)

jimmyinsd 04-10-2013 03:09 PM

Advice request:Pre-Prepping Meat
 
just wondering if anybody has ever tried pre brining or marinating meats and then freezing them for later use?

does the meat turn out ok or does the freezing process just squeeze out the extra moisture and flavor the brine/marinade processes have imparted?

thanks in advance...

Pappy 04-10-2013 03:33 PM

I'm thinking it might make it like the "Enhanced" meats you might find at wal-mart.

IamMadMan 04-10-2013 03:37 PM

Quote:

Originally Posted by Pappy (Post 2443087)
I'm thinking it might make it like the "Enhanced" meats you might find at wal-mart.

^+1 I agree...

Also the salt in the brine will effect the temperature at which the item will actually freeze at. What you think is actually frozen may not be the case.

pmad 04-10-2013 04:07 PM

If you do this, you would need to quick freeze with dry ice.
If you just put it in the freezer, it is not cold enough, the ice crystals will destroy the texture.

nucornhusker 04-10-2013 04:36 PM

How exactly would one "pre-brine"? Taking meat out of the package is pre-brining is guess? :noidea:

superlazy 04-10-2013 04:37 PM

Quote:

Originally Posted by pmad (Post 2443125)
If you do this, you would need to quick freeze with dry ice.
If you just put it in the freezer, it is not cold enough, the ice crystals will destroy the texture.

I did not know that

code3rrt 04-10-2013 08:23 PM

You could do a test run, but I'm guessing that it would varie greatly depending on the type of meat and the size, ie a rib steak vs a whole rib roast.

Try it once on some cheap cut like a pork shoulder compared to a pork steak or chicken pieces compared to a whole chicken, both pretty inexpensive, that way if you don't like the results you're not out major bucks.

KC

captndan 04-11-2013 07:32 AM

Way to scientific. Don't bother.


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