Expert: Keith Patton - 10/11/2008

Question
We process our own meat.  I have been considering brining some.  Can meat be frozen for later use after it had been in a brine?  I was considering brining a fairly large amount of meat as we process it, then freeze it.

Answer
Yes.  Although there is a down side to it.  Brining introduces more liquid to the cells of the meat.  These will crystallize and might lead to a more mushy cut of meat when it is thawed due to the crystals expanding and rupturing the cells.  This may or may not be noticable.  The quicker you can freeze it the less noticable it should be.  So if you have a good cold deep freeze it should work fine.  You might try some venision pastrami use a boned shoulder or a small roast.  You boil after brining in the necessry spices then you could freeze it.

Keith