preparing meat for the freezer

[Steve_of_sandspoultry]

We let ours rest in the fridge for 4 or 5 days before freezing. We just got a vacume sealer last spring and that is the way to go. Months later there is zero freezer burn.

Steve in NC

 

[the simple life]

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I would be interested to know this as well.

 

[3KillerBs]

Quote:
I would be interested to know this as well.

People brine grocery store meats all the time. Its the in thing in cooking at the moment. Check out www.recipezaar.com for lots of ideas for seasoning the brine.

Personally I don't like the soggy, salty effect -- I prefer to use an old-fashioned marinade, a dry rub, or to insert fresh herbs (or a paste of dry herbs and olive oil), under the skin -- but lots of people love brined meats so that's a matter of personal taste.

 

[Burbs]

Quote:
I would be interested to know this as well.

People brine grocery store meats all the time. Its the in thing in cooking at the moment. Check out www.recipezaar.com for lots of ideas for seasoning the brine.

Personally I don't like the soggy, salty effect -- I prefer to use an old-fashioned marinade, a dry rub, or to insert fresh herbs (or a paste of dry herbs and olive oil), under the skin -- but lots of people love brined meats so that's a matter of personal taste.

I agree. I don't care for brined meat that much, it changes the texture and is really not necessary in my opinion. Salt the ice when you cool them down. Does not change the meat but gets it cold faster.

 

[kathyinmo]

So, brining is like a marinate, in effect?

I've never processed a chicken, and am lurking on the meat threads, trying to learn.

 

[Burbs]

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This site explains the process and the effects on the meat......

http://www.virtualweberbullet.com/brining.html

 

[goosemama]

What an interesting thread. My German mother-in-law would not eat a chicken unless it had soaked in salted ice water for at least an hour before cooking (and these were all store bought chickens). Years ago when we raised meat birds I knew nothing about rigor mortis and used to take ours to the Amish to process. They never seemed to get all the kidneys out so I would go over every bird thoroughly when I got home while I rinsed them in cold water and then zip logged them and put them immediately into the freezer. I guess we were just lucky we never had a tough bird. This year I'll let them rest 48 hours in a 2nd fridge then seal them in the vacuum bags - I love that machine - its definitely worth the investment = no more freezer burn.

 

[JanieMarie]

Great info everyone! Thanks!