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Old 10-25-2013, 02:36 PM   #11
IamMadMan
somebody shut me the fark up.

 
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Join Date: 07-30-11
Location: Pemberton, New Jersey
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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...
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