Seasoning before vacuum packing

Does anyone pre-season their venison (eg dry rub) before they vacuum pack and freeze it?
Pro's and con's?

When I sort all the trim and stewing meat out
I make up little bags of "casserole".
Wine spices veggies etc and vac pac them.
Chuck in freezer until needed
Then unzip them, place in slow cooker before work
Get home cook up the sides...mash,rice what ever
Works very well for me

anything with salt in it will dehydrate the meat.

Quote:

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Originally Posted by gonetropo

anything with salt in it will dehydrate the meat.

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Or sugar...