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Old 11-10-2015, 01:29 PM   #1
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Salting meats, advice please.

I know about salting beef and letting it stand to bring out the flavor.

Scott bought two 2" thick pork chops today. Does the salting apply to pork as well? I wanted to salt them before I wrapped them individually for the freezer, but wasn't sure. of the salting, so I didn't do it.

Any feedback on this question?
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Old 11-10-2015, 01:37 PM   #2
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This question is answered by the Cooks Illustrated people in this month's edition.

They tested it on chicken but I'm guessing it will work for pork, too.

https://www.cooksillustrated.com/how...after-freezing

I usually brine my pork before I freeze it, if Im freezing it
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Old 11-11-2015, 11:02 AM   #3
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So basically it's a mistake to buy the bags of already frozen breasts. They tend to be more economical per pound, even if you figure in the added weight loss, but don't have the same quality after cooking. Probably not as good for a dish where the protein is the star, but not much difference if used in a mixture of other ingredients which subsume the chicken.
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Old 11-11-2015, 12:05 PM   #4
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I have never used any salt prior to freezing.
I have never heard of doing this.
I have heard of salting, resting, rinsing and cooking beef, pork or fowl after it thawed, but never before freezing.
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Old 11-11-2015, 12:14 PM   #5
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Quote:
Originally Posted by jennyema View Post
This question is answered by the Cooks Illustrated people in this month's edition.

They tested it on chicken but I'm guessing it will work for pork, too.

https://www.cooksillustrated.com/how...after-freezing

I usually brine my pork before I freeze it, if Im freezing it

This is good to know. Thanks Jen.
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Old 11-11-2015, 12:59 PM   #6
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I always brine my pork chops before freezing.

I'll never eat another chop that hasn't been brined.

I don't buy chicken breasts because I think they are nearly flavorless.
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Old 11-11-2015, 01:47 PM   #7
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Quote:
Originally Posted by Kayelle View Post
I always brine my pork chops before freezing.

I'll never eat another chop that hasn't been brined.
I'm going to have to try that. Do you put anything in the brine other than salt? How long do you brine them?

Quote:
I don't buy chicken breasts because I think they are nearly flavorless.
Agreed, and they are expensive.
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Old 11-11-2015, 02:21 PM   #8
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Agreed, and they are expensive.
Actually not so bad if you buy them bone in. Boneless and skinless is more expensive, and is less tasty. If you cook chicken skin on, then remove it before eating, you get more flavor without significantly more fat.

The hard part for me is not eating the tastiest part of the bird.
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Old 11-11-2015, 02:28 PM   #9
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[QUOTE=Kayelle;1443492]I always brine my pork chops before freezing.

I'll never eat another chop that hasn't been brined.

I don't buy chicken breasts because I think they are nearly flavorless.[/QUOTE]

Thank you. My family has finally learned to save their energy and don't even offer me white fowl meat. Big YUK! And I can see I am not the only one here who doesn't care for them either.
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Old 11-11-2015, 03:21 PM   #10
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Quote:
Originally Posted by RPCookin View Post
Actually not so bad if you buy them bone in. Boneless and skinless is more expensive, and is less tasty. If you cook chicken skin on, then remove it before eating, you get more flavor without significantly more fat.

The hard part for me is not eating the tastiest part of the bird.
That's only worthwhile if you like the white meat.
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