"Sqwertz" > wrote in message
...
> On Mon, 09 Mar 2015 01:37:48 -0500, Sky wrote:
>
>> OK, I'm curious about something I've never tried and perhaps someone
>> from RFC might know "*this*" (read below) when it comes to brining meats.
>>
>> These days, meats are far from inexpensive (duh!) :/ Recently, I
>> purchased a boneless pork top loin roast - 1.91 lbs on sale for $3.79/lb
>> - regular price was $4.99/lb.
>>
>> *This* is what I'd like to learn:
>>
>> brine the entire pork roast before I slice it into
>> individual servings to freeze for later cooking and
>> consumption,
>>
>> or
>>
>> freeze the individual servings, then brine a serving
>> after it's thawed?
>>
>> Sure, I can do both and discover for myself. However, I ask here
>> because more than likely someone has already done this and knows
>> first-hand TIA.
>
> Brine individual servings after thawing.
>
> -sw

I am curious how chicken is done these days. Don't they brine them then
freeze and ship. it is then up to the local outlets to thaw out for sale?