A while back I played around with freezing some pork chops in a marinate consisting mostly of vodka.

They didn't freeze right away. There was too much alcohol. After about 2-3 days, they got pretty slushy. I think the juices from the meat were diluting the alcohol to the point of making a mixture with a freezing point in the range of my freezer.

After about a week, I chickened out on long-term storage and ate the results. Tasty. Marinating for a week is very nice. Not identifiable (to my taste and mouth feel) as having been frozen. I don't actually dislike frozen meat, but I can tell the difference, and all else being equal I slightly prefer meat that has not been frozen. Local farm meat bought by the quarter is almost all frozen, but blows "fresh" grocery store meat away.

Any thoughts on the preservation of meat that way? Could I have stored it much longer safely?