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

[dougbennett]

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]

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]

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]

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]

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]

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]

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]

So was I :{)

 

[crewdawg52]

Got put on my glasses next time.

 

[payson]

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.

 

[teacup13]

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]

I too have learned something