# Any comments on salting frozen meat?

**URL:** <https://community.anovaculinary.com/t/any-comments-on-salting-frozen-meat/30716>\
**Category:** Anova Precision® Cooker\
**Created:** [May 26, 2022, 2:02pm UTC](https://community.anovaculinary.com/t/any-comments-on-salting-frozen-meat/30716 "2022-05-26T14:02:02Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\
**Post date:** [May 26, 2022, 2:02pm UTC](https://community.anovaculinary.com/t/any-comments-on-salting-frozen-meat/30716/1 "2022-05-26T14:02:02Z")

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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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<div class="post-metadata">

**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\
**Post date:** [May 27, 2022, 12:26am UTC](https://community.anovaculinary.com/t/any-comments-on-salting-frozen-meat/30716/2 "2022-05-27T00:26:38Z")

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