I often dry-brine beef steaks and roasts, usually 12 hours or more for steaks and at least 24 hours for roasts.
I’m breaking down a rib roast into one 4-rib roast and 3 largish bone-in ribeyes. I plan to cook a couple of the steaks soon (probably tomorrow), and freeze the roast and the other steak.
I’m thinking that if I dry-brine everything now (in the fridge and for the usual time periods), and then freeze, this will save me time on the back end when I can simply thaw and cook without (then) needing an additional day to dry brine.
Anyone tried this? Does it affect meat texture - any more than a typical freeze/thaw cycle usually does?
Thanks in advance for any thoughts!