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Question about brining meat

Txavito_Ch__215706

Situation:

So we started buying out protein in bulk, portioning it in vacuum seal bags and freezing it to save time and money. We do not have a fancy vacuum sealer, we have the zip-loc sous vide bags with the hand plunger to evacuate the bag via the special tab on side. If you are familiar with this product you know it is not possible to do liquids or anything too wet. This has been a challenge but I have figured out a way around it, namely freezing fats or juices that with be sous vide with veg or protein.

Question:

Do you think if I made a brine and froze it in cubes, placed the brine cubes in the vacuum bag with the portioned protein then froze it, that when I pulled the protein out to thaw later it would also brine in the process of thawing?

Thanks any input would be helpful, definitely trying to save a few steps and ultimately time.

Cheers, Good Cooking!!

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Comments

Txavito_Ch__215706

In theory yes if that was the only protein I was dealing with I can see that but when shop for meat its usually a big event. we buy pounds of fish, chicken, ect. break it down package it then store it. haha then we still have to make dinner. certainly a production but it save us a bunch of money and we only have to do it every2-3 weeks. Thanks for your input! I'll give it a shot next go around.

tshewman

Would have to be thawed before the brine would penetrate but yes it would work. You can also freeze your marinades and cook in the marinade. For the brining, it may be easier to brine, cook then chill and freeze. Jmho.