As people who have sprinkled salt on icy sidewalks know, salt lowers the freezing point of water. So if a prepared food has been presalted (most have), the food will not freeze as well as it would if unsalted and will thus have a shorter minimum freezer storage life.
Fat does not freeze as well as protein or carbohydrate and consequently has a shorter freezer storage life than its two companion nutrients. The implication is clear: If you plan to freeze a cut of meat for a long period, you would probably be wise to trim off all or most of its excess fat before freezing it. Since salt pork and bacon are both fatty and salty, their freezing properties are poor.
**
Asian Recipes **
