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


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.


Reply to this Topic

In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.