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

dougbennett

Smoke Blower

Original poster

Aug 30, 2007

79

10

• Feb 16, 2008

• #1

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?

 

ron herbowy

StickBurners

Jun 21, 2007

63

10

OXFORD,ALABAMA

• Feb 16, 2008

• #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.

 

rodbuilder

Meat Mopper

SMF Premier Member

May 31, 2007

155

10

Oregon

• Feb 16, 2008

• #3

I have never brined whole chickens and froze but I have done chicken parts, sealed and frozen. Works great for me with no problems...

 

meandmytwodogs

Smoking Fanatic

Feb 27, 2008

414

10

Beaver Lake/Plattsmouth, Nebraska

• Mar 17, 2008

• #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.

 

crewdawg52

Master of the Pit

OTBS Member

Feb 7, 2007

1,316

13

Brighton, MI

• Mar 18, 2008

• #5

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.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Mar 18, 2008

• #6

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.

 

crewdawg52

Master of the Pit

OTBS Member

Feb 7, 2007

1,316

13

Brighton, MI

• Mar 18, 2008

• #7

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...

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Mar 18, 2008

• #8

So was I :{)

 

crewdawg52

Master of the Pit

OTBS Member

Feb 7, 2007

1,316

13

Brighton, MI

• Mar 18, 2008

• #9

Got put on my glasses next time.

 

payson

Meat Mopper

Nov 17, 2006

261

10

Columbia SC

• Mar 18, 2008

• #10

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.

 

T

teacup13

Master of the Pit

OTBS Member

Feb 22, 2007

1,391

12

Sault Ste Marie,ON

• Mar 18, 2008

• #11

exactly....

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

 

bbq enthusiast

Smoke Blower

SMF Premier Member

Jan 1, 2008

111

10

Antelope CA.

• Mar 20, 2008

• #12

I too have learned something