All true, but also when salt mixes with the liquids pulled from the cells of the meat and then re-absorbed, it will also lowers the temperature at which the meat will freeze at.
You can also cook the extras at 3/4 of the way done, quickly chill then vac-seal and freeze. Although they are not as good as fresh cook, they can still be an outstanding dinner. Just thaw and finish on a hot grill...
Humphrey's DownEast Beast W/BBQ Guru