Any issues pre-salting a ribeye but then freezing it? I got this and salted it and then sealed it but now something has come up and I am going to need to freeze it.
Any issues pre-salting a ribeye but then freezing it? I got this and salted it and then sealed it but now something has come up and I am going to need to freeze it.
by cs502
13 Comments
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cs502
Got this beautiful 1.75 pound ribeye from my local butcher shop (red hog in Louisville KY). Salted it and left in fridge overnight on wire rack and was going to cook it this evening but something had come up and might not be able to cook it soon so freezing is only option. I guess I don’t have a choice and it’ll be a nice experiment as to how it turns out.
shaun3000
It’s fine up to a point. I learned that hard way that even frozen the salt will eventually cure the meat. Gives a whole new definition to the term, “ham steak”. 😖
Roll-Roll-Roll
I did that once. Then I forgot I’d done it by the time I pulled it out of the freezer, salt cured it overnight in the fridge AGAIN, and it was completely inedible by the time I served it.
Not sure what the lesson is here. Don’t forget to label stuff you toss in the freezer?
suddenlyreddit
I guess I’m the only one thinking, open it, wash the salt off, blot it dry and repackage it for freezing? Sure you’re wasting what little part of your vacuum bag roll, but you’re keeping the quality of that fine cut prior to freezing it.
zimtastic
I literally do this with all my steaks that I freeze. I season them, freeze them, and sous vide them with no issues. Just remember they don’t last forever, so try to eat within 6 months, but I’ve had steaks frozen for up to a year this way and are fine.
One tip, make sure the seal is still good before putting in the bath. Sometimes the sharp corners/edges of the steaks can wear through the bag. If it’s iffy, I might take it out of the vacuum seal and just do water displacement with a ziploc before cooking it so there’s no issues.
Pernicious_Possum
Do it all the time
No_Commission7467
Kinda like dry brining, might be good.
PsyKhiqZero
We salt, vacuum pack, and send steaks home to the Philippines all the time. Works like a time charm.
Where we live is very humid so the salt clumps making it hard to do after thawing the steak. Steaks come out great. But they prolly don’t stay frozen for more then a month or so.
grumpvet87
Not sure if salting, then immediately bagging has any influence on the brine process. It may inhibit moisture coming out and then back into the steak via osmosis – really not sure, but i personally would dry brine, bag/cook, icebath and then freeze vs salt, bag, freeze -ymmv
20PoundHammer
just take it out of the bag, give er a rinse and dry and carry on.
seveseven
I would open the bag, wash the salt of the steak, dry it, and then rebag and freeze it
torch9t9
I do this all the time. I’ll put Meat Church or the like on, drop in a bag and freeze for a couple of hours. *Then* vacuum seal without sucking any juice out, toss in the fridge for a day or so for the spice to sink in a little, then freeze until ready.
Yesh,it’s extra steps, but trivial, and worth it to me.
13 Comments
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Got this beautiful 1.75 pound ribeye from my local butcher shop (red hog in Louisville KY). Salted it and left in fridge overnight on wire rack and was going to cook it this evening but something had come up and might not be able to cook it soon so freezing is only option. I guess I don’t have a choice and it’ll be a nice experiment as to how it turns out.
It’s fine up to a point. I learned that hard way that even frozen the salt will eventually cure the meat. Gives a whole new definition to the term, “ham steak”. 😖
I did that once. Then I forgot I’d done it by the time I pulled it out of the freezer, salt cured it overnight in the fridge AGAIN, and it was completely inedible by the time I served it.
Not sure what the lesson is here. Don’t forget to label stuff you toss in the freezer?
I guess I’m the only one thinking, open it, wash the salt off, blot it dry and repackage it for freezing? Sure you’re wasting what little part of your vacuum bag roll, but you’re keeping the quality of that fine cut prior to freezing it.
I literally do this with all my steaks that I freeze. I season them, freeze them, and sous vide them with no issues. Just remember they don’t last forever, so try to eat within 6 months, but I’ve had steaks frozen for up to a year this way and are fine.
One tip, make sure the seal is still good before putting in the bath. Sometimes the sharp corners/edges of the steaks can wear through the bag. If it’s iffy, I might take it out of the vacuum seal and just do water displacement with a ziploc before cooking it so there’s no issues.
Do it all the time
Kinda like dry brining, might be good.
We salt, vacuum pack, and send steaks home to the Philippines all the time. Works like a time charm.
Where we live is very humid so the salt clumps making it hard to do after thawing the steak. Steaks come out great. But they prolly don’t stay frozen for more then a month or so.
Not sure if salting, then immediately bagging has any influence on the brine process. It may inhibit moisture coming out and then back into the steak via osmosis – really not sure, but i personally would dry brine, bag/cook, icebath and then freeze vs salt, bag, freeze -ymmv
just take it out of the bag, give er a rinse and dry and carry on.
I would open the bag, wash the salt of the steak, dry it, and then rebag and freeze it
I do this all the time. I’ll put Meat Church or the like on, drop in a bag and freeze for a couple of hours. *Then* vacuum seal without sucking any juice out, toss in the fridge for a day or so for the spice to sink in a little, then freeze until ready.
Yesh,it’s extra steps, but trivial, and worth it to me.