Can You Freeze Salted Meat? A Guide to Freezing Cured Meats

Salting and curing meats creates flavors we crave in dishes like corned beef, pastrami, bacon, and prosciutto. But can you still freeze meat after adding salt or curing it? The short answer is yes, cured meats can be frozen, with a few caveats

Read on for a complete guide to successfully freezing salted and cured beef pork, lamb, and other meats.

How Does Salting Affect Freezing Meat?

To understand how to freeze cured meat, it helps to know how salt impacts the meat on a molecular level.

Salt interacts with proteins in raw meat, dissolving some of the protein strands. This allows the proteins to cross-link and re-form into a web that traps moisture.

This protein web makes salted meat juicier and more tender. However, it can also create problems when frozen.

First, salt lowers the freezing point of meat. The more salt is added, the harder it is for the meat to solidify properly in the freezer.

Second, salt causes meat proteins to bind water. This bound water remains liquid below 32°F. The resulting fluid pockets damage texture and leak juices when thawed.

So salt makes meat hold moisture better when refrigerated, but worse when frozen. With proper handling though, cured meat can still freeze well.

Tips for Freezing Salted Meat

While salt makes freezing meat trickier, you can still successfully freeze salted or cured meat at home. Here are some tips:

• Salt lightly – Use less salt than you would for refrigerated meat. Limit to 1/2 to 1 teaspoon salt per 1 pound meat.

• First, freeze part of the meat. Freeze it for two to three hours, until it’s really solid but not frozen. This helps prevent fluid pockets from forming.

• Freeze thin cuts—Rather than big roasts, choose thin cuts like steaks or chops. Less thickness minimizes damage to texture.

• Wrap extra-well – Use multiple layers of plastic wrap and foil to prevent freezer burn.

• Freeze faster – Set home freezer as cold as possible. Freeze in smaller batches for faster freezing.

• Cook from frozen – For best results, thaw cured meats in the fridge then cook immediately. Avoid refreezing.

With care to prevent ice crystal damage and leaks, you can successfully freeze salted beef, pork, lamb, and other meats at home. Now let’s look at specific cured meats in more detail.

Can You Freeze Corned Beef and Pastrami?

Yes, you can absolutely freeze both corned beef and pastrami. Here are some pointers:

• Cook first – Fully cook corned beef or pastrami before freezing for best results. Freezing can toughen the meat.

• Portion – Slice cooked corned beef or pastrami into servings. Wrap slices individually in plastic then foil.

• Freeze flat – Lay wrapped slices flat in a single layer to freeze solidly without gaps.

• Maximize freshness – Use frozen corned beef or pastrami within 2-3 months for the best flavor and texture.

Follow these steps, and you’ll have tender, juicy corned beef and pastrami ready to thaw and enjoy anytime.

Can You Freeze Uncooked Corned Beef Brisket?

Freezing uncooked corned beef brisket is possible, but comes with some drawbacks:

• Salt lowers the freezing point, causing a mushy or soggy texture.

• Spices and seasonings become diluted and muted in flavor.

• The meat takes longer to thaw and requires extra cooking time.

• More moisture and juices are lost compared to cooked meat.

For best results, it’s recommended to fully cook corned brisket, then freeze the leftovers. But if needed, you can freeze raw corned beef in an airtight package for 2-3 months. Thaw completely in the refrigerator before cooking. Expect it to take 50% longer to fully cook from frozen.

Can You Freeze Bacon and Pancetta?

Bacon and pancetta freeze beautifully, retaining their rich flavor and crispy texture. Here’s how:

• Chill bacon/pancetta in the fridge before freezing.

• Tightly wrap slices in plastic wrap, then place inside a resealable plastic freezer bag.

• Seal out all air and flatten package to freeze solidly.

• Freeze bacon up to 2 months; pancetta up to 3 months for optimal freshness.

• Thaw overnight in the fridge before cooking; do not microwave.

Thanks to the salty cure and high fat content, bacon and Italian pancetta keep their quality remarkably well when frozen. Cured pork just may be the ideal freezer food.

Can You Freeze Prosciutto and Salami?

Air-dried cured meats like prosciutto and salami also hold up well in the freezer. To freeze properly:

• Cut into serving slices or chunks before freezing. Don’t freeze whole.

• Layer slices between sheets of wax paper. This prevents sticking.

• Wrap the stack tightly in plastic wrap, then foil. Exclude as much air as possible.

• Freeze up to 2-3 months for best flavor, texture, and food safety.

• Thaw refrigerated over 24 hours; pat dry. Enjoy within 3-5 days.

Well-wrapped prosciutto and salami retain their signature flavor and texture when frozen. Enjoy these charcuterie favorites on demand.

Can You Freeze Cured Sausages?

Many cured sausages freeze perfectly, thanks to their salted, smoked, and/or fermented state. Some examples:

• Pepperoni – Freeze sliced up to 2 months

• Salami – Freeze cut in chunks or slices up to 2 months

• Summer sausage – Freeze whole or sliced up to 1-2 months

• Kielbasa – Freeze whole links or slices up to 2 months

• Chorizo – Freeze raw sausage up to 2 months

• Andouille – Freeze whole or sliced up to 2 months

Be sure sausages are fully cooked before freezing for food safety. Portion into meal sizes, vacuum seal, and freeze close to expiration date on packaging.

Can You Freeze Cured Fish?

Salted, smoked fish like salmon, trout, whitefish, and tuna also freeze well. Follow these tips:

• Thoroughly chill fish before freezing.

• Wrap fish tightly in plastic wrap, pressing out all air.

• Overwrap with foil for added protection against freezer burn.

• Label package with type and date; freeze up to 2 months.

• Thaw fish slowly in the refrigerator.

The salt and smoke in cured fish helps prevent moisture loss in the freezer. Enjoy premium frozen lox, nova, and smoked salmon.

Can You Freeze Jerky and Dried Meat?

Jerky and dried meats are cured by dehydrating, not salt. But since they are low moisture, they can also successfully be frozen.

To freeze beef jerky, turkey jerky, biltong, or any dried meat:

• Pat off any beads of oil or moisture before freezing – dry surfaces freeze better.

• Wrap very tightly in plastic wrap, molding to shape of meat. Eliminate air pockets.

• Place jerky-wrapped bundles in resealable freezer bags.

• Squeeze out all air and seal bags.

• Label with contents and date. Freeze up to 2 months.

Well-wrapped jerky stays satisfyingly chewy when thawed after freezing.

Avoid Freezing These Cured Meats

Not all cured products do well in the freezer, however. Avoid freezing the following:

• Fresh sausages – uncooked Italian sausage, breakfast sausage, brats. These quickly lose flavor and leak juices everywhere. Cook first before freezing.

• Hot dogs and precooked sausages – Texture suffers in the freezer. These are already fully cooked so best to keep refrigerated.

• Sliced deli meats – Pre-sliced ham, roast beef, turkey. Texture damage makes these mushy once thawed.

• Pâté and meat spreads – High cream content makes them weep and separate when frozen. Refrigerate only.

• Cured meats with casing – Chorizo, salami, etc. The casing splits and leaks.

Stick to refrigerating more delicate ready-to-eat meats. Focus freezing efforts on raw-cured products, cooked meats, and hardier sausages.

Wrapping Cured Meat for the Freezer

To best preserve texture and moisture, follow these wrapping guidelines:

• Cured raw meats – Double wrap in plastic wrap and foil.

• Cooked meats – Wrap first in plastic wrap, then foil, then a plastic freezer bag.

• Use butcher paper or parchment between slices to prevent freezing together.

• Remove as much air as possible and wrap tightly.

• Label each package with contents, quantity, and freeze date.

Investing the extra time to wrap cured meats well pays off in better frozen results.

Storing Cured Frozen Meats Properly

Once wrapped, store frozen cured meats in the optimal conditions:

• Set freezer to 0°F or below. Colder is better.

• Place meats against back wall of freezer, where temperature is most constant.

• Avoid opening the freezer door frequently, which fluctuates temp.

• Stack packages tightly together to eliminate air pockets.

• Avoid freezer burn by using oldest meats first.

Following proper storage guidelines minimizes texture and moisture damage.

Thawing Frozen Cured Meats Safely

Always thaw cured frozen meats gradually in the refrigerator. Follow these steps:

• Place frozen package on a rimmed plate or pan to catch drips.

• Thaw in the refrigerator for 24-48 hours, depending on size.

• Once thawed, cook immediately; do not refreeze.

Never thaw cured meats on the counter or in hot water. This encourages bacterial growth. The fridge thaws cured meats slowly and safely.

Enjoy the Savory Flavors of Cured Meats

Adding salt or curing transforms meat into new depths of flavor. While salting meat does create challenges for freezing, with care you can successfully freeze many cured meats at home.

Follow the tips here for handling frozen corned beef, bacon, prosciutto, jerky and more. You’ll be enjoying the scrumptious flavors of preserved meats on demand.