"Brine For Dummies"

[DouglasPeeps]

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I guess that makes more sense. I also like the idea of not doing so many at one time, but as you eat them.

Thanks!

 

[CynthiaM]

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Don, I am trying, with great difficulty, to wrap my head round this method of freezing. Could you explain and possibly elaborate a little for me, please, I need to know. I think what I need to know is why bother to freeze something in a block of ice held within a freezer bag, why not just place the product in a freezer bag, remove the air and then just freeze. Have a wonderful day, Cynthia

 

[cluckychick]

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Don, I am trying, with great difficulty, to wrap my head round this method of freezing. Could you explain and possibly elaborate a little for me, please, I need to know. I think what I need to know is why bother to freeze something in a block of ice held within a freezer bag, why not just place the product in a freezer bag, remove the air and then just freeze. Have a wonderful day, Cynthia

I've never done anything but fish this way and that is because the freezer life last longer.

 

[Don]

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Don, I am trying, with great difficulty, to wrap my head round this method of freezing. Could you explain and possibly elaborate a little for me, please, I need to know. I think what I need to know is why bother to freeze something in a block of ice held within a freezer bag, why not just place the product in a freezer bag, remove the air and then just freeze. Have a wonderful day, Cynthia

The water (read ice) removes the air more effectively than simply trying to squeeze it out. It (water) fills spaces you wont ever squeeze the air out of as well. Basically, you're replacing the air (which will spoil your food) with ice (which will preserve it).

I've done this for years and had meat last well in excess of the freezer life it would had just freezing without the ice pack.

Hope that makes more sense ... no air pockets essentially.

Peace!

Don

 

[al6517]

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I use this method when freezing fressh fish caught during big time summer fun. it really helps to prevent freezer burn, and it does not turn the flesh to mush, even when I have to kinda squeeze out the water if deep frying, it still remains firm.

Now remember factory/Tyson type turkeys ( butterballs ) are brined then frozen and there meat does not seem to break down, or have cell degradation, so I think it would be fine to brine & freeze.

AL