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Brining 1st Then Freezing Boneless Pork Loin


General Discussion 5

Brining 1st Then Freezing Boneless Pork Loin

Frank Z. | Apr 17, 2004 09:30 AM


Couldn’t 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 I’m good to go after defrosting.

I’m a lazy bas**rd and want to cut down on preparation.

Thanks all,

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