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Meat and other foods can suffer freezer burn when exposed for too long to subfreezing temperatures. Storing food in a freezer preserves it but also dries it out. That missing moisture contains much of the food's flavor. Freezer burn also imparts to food an off-taste that can dominate a meal. Eliminating freezer burn flavor requires replacing the missing moisture and a couple of steps that, if executed properly, can save the damaged meat.

Cut away the freezer-burned parts. Use a sharp knife to remove the whitish parts of the meat that show freezer burn. Leave as little as possible, because this is where the off-taste flavor arises. Remove skin from freezer-burned poultry or fish, because skin retains a lot of the freezer-burned flavor.

Brine the meat. Put water, salt and ice in a large container and submerge the meat. Place the container in the refrigerator for about 24 hours. Replace the water/salt/ice mixture every four hours. Add spices that you will be using during cooking to help infuse flavor, such as flavored salts and dried herbs.

Cook the meat in a liquid-based preparation, such as poaching in a skillet or slow cooking. Cooking the meat slowly in a liquid will help replace the missing moisture and infuse flavor.

Cut the meat into smaller pieces and use it as an ingredient for meals such as stews.

About the Author

Mark S. Baker

Based in Virginia Beach, Mark S. Baker has been working in editorial for more than 20 years. He has served as a writer and editor for publications such as the "Houston Post," "Boca Raton News" and "Interactive Week," among others. Baker also has a culinary arts degree from Johnson & Wales University and has his own catering business.