Vacuum Sealing Method

• 1). Use a vacuum sealing machine, which is the best method for preserving salted beef for long periods of time. Vacuum sealing keeps the salted beef air tight, significantly reducing the chances of freezer burn. It is a testament to vacuum sealing that virtually all pre-packaged meats you can purchase at your local food retailer are vacuum sealed.
  
  
• 2). Place the salted beef in a freezer that is approximately 26 to 30 degrees Fahrenheit.
  
  
• 3). Allow the salted beef to thaw unopened in the refrigerator at approximately 38 degrees Fahrenheit for approximately one to two days before consuming it.
  
  

Traditional Method

• 1). Wrap the salted beef tightly in foil. Make sure there are no openings in the foil where you can see the salted beef. This helps prevent the meat from getting freezer burn.
  
  
• 2). Place the salted beef that is wrapped in foil in a plastic bag.
  
  
• 3). Press the air out of the bag with your fingers, making sure to eliminate as much air as possible. The more air in the bag, the greater the likelihood of the salted beef going bad in a shorter amount of time.
  
  
• 4). Keep one hand firmly on the plastic bag to prevent air from entering as you seal the plastic bag with the other hand. This makes sure that the air you pressed out of the plastic bag does not re-enter it.
  
  
• 5). Place the salted beef in a freezer that is approximately 26 to 30 degrees Fahrenheit.
  
  
• 6). Allow the salted beef to thaw unopened in the refrigerator at approximately 38 degrees Fahrenheit for approximately one to two days before consuming it.