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  1. #1
    Join Date
    Jul 2008
    Location
    Westminster, MD
    Posts
    187

    Lightbulb Injecting before freezing?

    Anyone ever try injecting a chunk of beef before it goes into the freezer? I know the work of the injection breaking down the meat fibers will stop once everything is frozen. I was wondering if it would hurt anything to inject 3 or 4 roasts, then vacuum seal and after a 24-48 hour rest in the fridge, move them to the freezer. Then once I thaw them, rub them down, a short rest in the fridge and onto the smoker.
    It is a bit more work on the front end, but a bit less later. I don't know if the extra fluid in the roast would make the vacuum bag split when freezing.

    Any thoughts from the pros?
    Anyone ever try this?

    If not I may have to pick up a small cheap roast and try it, but I figured I would ask to keep from screwing up a good chunk of meat.

    _______________

    Never Play Leapfrog With A Unicorn!
    David

    Tejas 1628CC
    Charbroil Commercial Series Gas Grill
    Basic Black UDS

  2. #2
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    I would not do it even under vacuum the added moisture Can start to form ice crystals in the meat which leads to freezer burn. Also there is no long term benefit that I can see from injecting days in advance.*
    Now that is just me.
    Tyson for one is big on enhancing their meat by injecting Phosphates and other "Flavor Enhancers" into their meat prior to shipment, and the quality suffers greatly because of it IMHO!! It has a mushy feel about it;I don't Know if it is the solution or the freezing but it is defiantly not good eats!!
    You are not going to impart any more moisture or flavor than you would if you injected it while it is sitting in the pit with smoke in your eyes.
    I have injected chuck roasts and briskets a few days in advance and I have injected them 5 min before I laid it on the grate in the pit and I could tell no difference in taste or texture.
    Last edited by BluDawg; 12-19-2010 at 08:21 PM.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
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  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I would say that it would depend on what you were injecting into the meat.

    If you are using a phosphated product, you would not want to exceed the recommended time from injection to cooking.

  4. #4
    Join Date
    Jul 2008
    Location
    Westminster, MD
    Posts
    187

    Default

    Thanks for the replys. I am a big fan of Butchers injections and they do have some phosphates. I guess I will stick with the normal way of doing it. LOL. Guess this idea is a flush!
    _______________

    Never Play Leapfrog With A Unicorn!
    David

    Tejas 1628CC
    Charbroil Commercial Series Gas Grill
    Basic Black UDS

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I think that David would prolly tell you to keep the dwell time to around 6 hours.

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