just curious if anyone has:
1) brined meat and frozen it before cooking to have on hand
- did you drain the brine or freeze the meat in it
2) marinated meat and frozen it - in or out of the marinade?
there is previous post from 2006 discussing freezing previously frozen meats vs fresh meats but i am more curious if this affects the texture or taste, more specifically for brining. any tips or advice would be appreciated.
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