Brining, then freezing. A no-no, or OK?

Discussion in 'Messages for All Guests and Members' started by dougbennett, Feb 16, 2008.

  1. dougbennett

    dougbennett Smoke Blower

    Does anyone have any experience with brining, then freezing chickens. Given the time that brining takes, I figure it would eb a lot easier to brine a whole bunch of birds and once, then freeze them for smoking later.

    Thoughts? Opinions? Experiences with this?
  2. I've done this but washed it off before freezing,it saves time later,Also I bagged it up into 2 serving size after it was smoked.
  3. rodbuilder

    rodbuilder Meat Mopper SMF Premier Member

    I have never brined whole chickens and froze but I have done chicken parts, sealed and frozen. Works great for me with no problems...
  4. I read the first post and thought "nope, wouldn't do it". That was just going on my gut instinct. After reading the responses, I admit that I've learned something new. \I totally dig this forum. Thanks guys.
  5. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Just remember, when you freeze and thaw meat, then refreeze and rethaw it, the ice crystals will break down the meat fibers. This causes it to take on a "mushy" feeling and taste.
  6. richtee

    richtee Smoking Guru OTBS Member

    I will freeze after smoking. Have never tried the other way, but I can't see why not. Possibly the brine will draw more moisture out of the bird than you'd want over time and like Crewdawg mentioned, if they were pre-frozen... might be a mush issue.
  7. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    I am refering to the freezing, thawing, then refreezing of raw meat. I refreeze stuff that has already been smoked all the time. Almost as good as right off the smoker...
  8. richtee

    richtee Smoking Guru OTBS Member

    So was I :{)
  9. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Got put on my glasses next time. [​IMG][​IMG][​IMG][​IMG]
  10. payson

    payson Meat Mopper

    Most frozen turkey breasts (or at least a substantial number of them) have basically been brined or injected with a brine solution prior to freezing. I wouldn't think doing it at home would differ much.
  11. teacup13

    teacup13 Master of the Pit OTBS Member


    i inject loins, chicken breasts to name a few when i bring them home from the store - freeze and all is good
  12. bbq enthusiast

    bbq enthusiast Smoke Blower SMF Premier Member

    I too have learned something[​IMG]

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