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

post #1 of 12
Thread Starter 
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?
post #2 of 12
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.
post #3 of 12
I have never brined whole chickens and froze but I have done chicken parts, sealed and frozen. Works great for me with no problems...
post #4 of 12


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.
post #5 of 12
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.
post #6 of 12
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.
post #7 of 12
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...
post #8 of 12
So was I :{)
post #9 of 12
Got put on my glasses next time. PDT_Armataz_01_04.gifPDT_Armataz_01_04.gifPDT_Armataz_01_04.gifPDT_Armataz_01_04.gif
post #10 of 12
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.
post #11 of 12

i inject loins, chicken breasts to name a few when i bring them home from the store - freeze and all is good
post #12 of 12
I too have learned somethingicon_cool.gif
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