My local meat market got a good supply of their angus fajitas (inside skirt) today, and I'm not cooking until Saturday at the ranch. I've considered making my marinade, slathering the fajitas, then vacuum sealing/freezing until I need them for Saturday. I certainly don'tt want to turn them to mush with the lime and pineapple juice.

Thoughts?

I've never frozen anything marinated. I would think the meat being in contact with something acidic for that long could be problematic for the texture. I'd just seal and freeze them up with nothing on them, marinate when you take it out to eat.

Max Power said:

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I've never frozen anything marinated. I would think the meat being in contact with something acidic for that long could be problematic for the texture. I'd just seal and freeze them up with nothing on them, marinate when you take it out to eat.

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That was my thought, but wondered if the deep freeze would prevent that.

I marinate my fajita beef like normal (3-5 hours) then remove from the marinade, drip off excess, and vacuum seal. It's never been a problem. I usually buy extra skirt steaks precisely so I can do this.