question about brining some pig
question for you all: is it possible to brine, say, pork chops; freeze them for later; then defrost them and cook them with no issues? would there be a weird taste or a texture issue? i've never done it before; normally i just freeze straight from the grocer, then later brine before cooking.
just something i was thinking about while my boy grills some pork chops for dinner tonight.
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2 Comments:
Well, salt would change the temp at which the water freezes, but whether that's good or bad, I don't know. However, a lot of commercial meat products are brined or injected, so it can't be a horrible thing. Maybe brine one and not the other, label them as such, and compare the two. You might discover something interesting.
dbcurrie at 7:34PM on 09/03/08
thanks! makes sense. will try.
french tart at 9:08AM on 09/04/08