Pre-salting steak then freezing for later?

In the General Sous Vide Questions Forum

I recently made a very enjoyable boneless ribeye steak by salting it for about 12 hours before cooking it SV. I've found the same steak on sale now and I plan to vacuum bag it and freeze it until I decide to cook it again.

My question is this: Is it OK to salt the steak for 12 hours again then pepper it and then vacuum it and freeze it? Will the salted steak have a problem in the freezer?

Thanks,
Ernie

By ernieve on Thursday, August 18, 2011 at 08:51 PM

1 Reply So Far

Hi Ernie, salting and peppering the steak, freezing it, then cooking it sous vide later should be just fine. I've never had a problem doing that.

By Jason Logsdon on Friday, August 19, 2011 at 12:56 PM

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Pre-salting steak then freezing for later?

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