Storing brined meat

Firedan said:

After brining chicken or pork cutlets, how do i keep it for future use and still give it a tender and juicy character..do i have to remove it from the brine and put it in a ziplock bag before throwing it in the freezer then thaw it before use or do i have to freeze it along with the solution?thank you..

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That is something I have never tried, myself. If I'm understanding correctly, you wish to take your newly purchased chicken or pork, brine, then freeze for later use. There should be no problem in doing that, and yes I would drain the brine and package in freezer bags, then thaw to cook on demand. Sounds like a great idea you have for a partial processing before storing your purchase, and as a result, reduce your prep time prior to cooking...I like it! Even the new guys have some great ideas to offer!

If wouldn't mind, please drop by the ROLL CALL forum, introduce yourself and tell us a little about your cooking experience, cookers you use, etc, and we can properly welcome you to the SMF family. This can also help others to help you with future questions you may have if they can browse that post and know more about your specific situation up front. Thanks!

Welcome aboard!

Enjoy the forums!

Eric