Any comments on salting frozen meat?

I am trying to avoid >40ºF danger zone <140ºF where possible. So on initial freeze on returning home from the butcher’s I vacuum bag with excess material to allow opening the bag for aromatics &c. and then re-vacuum sealing and freezing at verified 0ºF.

This recipe calls for “generously salt” before cooking. This recipe calls for 2 hours, to which I will add an hour per Douglas Baldwin’s ‘Practical Guide’ Table 2.3. The additional exposure time and freezing point depression should be adequate for brining - or not.

What say y’all?

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The recipe of Panko Fried Pork Chops turned out well and Milady Wife approved.

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