Advice request:Pre-Prepping Meat

jimmyinsd · Apr 10, 2013

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 · Apr 10, 2013

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

IamMadMan · Apr 10, 2013

Pappy said:
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 · Apr 10, 2013

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 · Apr 10, 2013

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

superlazy · Apr 10, 2013

pmad said:
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 · Apr 10, 2013

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 · Apr 11, 2013

Way to scientific. Don't bother.

Advice request:Pre-Prepping Meat

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