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Old 05-15-2011, 03:04 PM   #11
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It has prompted me to re-formulate my rubs and marinades if they are going on meat that will be vacuum bagged and frozen.
I just reduce the salt by 50-75% depending on the situation.
T
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Old 05-15-2011, 03:23 PM   #12
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Quote:
Originally Posted by teesquare View Post
It has prompted me to re-formulate my rubs and marinades if they are going on meat that will be vacuum bagged and frozen.
I just reduce the salt by 50-75% depending on the situation.
T
I have seen the advice to cut salt by 50% for some other items, if they will be frozen.
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Old 05-15-2011, 03:48 PM   #13
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I would say 50% is a good starting point....if the meat will be slow thawed, and wait in the fridge over a period of a day or more - perhaps even more reduction in salt is warranted.
Bearing in mind of course - that we can add salt easily during or after the cook. But taking too much salt out of the meat is somewhat of a challenge
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Old 05-15-2011, 03:53 PM   #14
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I would say 50% is a good starting point....if the meat will be slow thawed, and wait in the fridge over a period of a day or more - perhaps even more reduction in salt is warranted.
Bearing in mind of course - that we can add salt easily during or after the cook. But taking too much salt out of the meat is somewhat of a challenge
I remove meat from the marinade before freezing, and haven't noticed any problem with salt. I can see a problem with defrosting it in a marinade however.
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Old 05-15-2011, 04:36 PM   #15
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With marinades - that is a good idea! But with dry rubs....harder to do...
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Old 05-15-2011, 05:19 PM   #16
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With marinades - that is a good idea! But with dry rubs....harder to do...
That's true. I would think it would be better to not include salt at all into a rub, and just stick with spices. Salt could always be added to taste after it's defrosted and before cooking.
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