Couldnt resist a criovaced 9lb roast but now have to freeze for later use. $2 Bucks a pound in Southern CT.
Should I first brine the roast, (sugar + water), then freeze?
The plan is:
Brine for 4 Hours, maybe 8,
Wrap + Freeze,
Defrost then season, (cumin, all spice s+p thyme) one day in ice box,
Brown out side and cook Via Cooks Illustrated.
Another thought is to use a seasoned brine, freeze then Im good to go after defrosting.
Im a lazy bas**rd and want to cut down on preparation.