Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Curing & Expiration Date

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Curing & Expiration Date

    I am going to cure my own corned beef for St. Patrick's Day this year for the first time. I'm wondering about whether curing the meat extends the expiration date. I bought a brisket at Costco this morning, it's got a "Sell By" Date of 3-13. I was planning to stick it in the freezer today then defrost and put it in the brine on 3-10. If I do that then cook it on the 17th, will I be OK? Obviously one solution is to cook this brisket now and then go get another one closer to St. Pat's, but my Costco had a big supply today, which is not always the case, so I didn't want to miss the chance.

    #2
    "Sell By" is not an expiration date. You're fine. But yes, curing and salting meat does help. It's hard to set a cut and dry expiration date for meat. Keep it chilled and cook it at safe temps.

    Comment


      #3
      I have left it in the cyrovac for 30 days, (wet aging), before cooking, and some here have gone much longer. You should be fine.

      Comment


        #4
        Don’t let the "Sell By" date bother you. It is not an official date of any government agency, with certain exceptions for eggs. The FDA issued a memo in 2019 which urged labelers to change the wording to "Best if Used By" to reduce food waste in this country.

        Comment


          #5
          I agree with the others, you are good to go!

          Comment


            #6
            My understanding the sale by date allows for shelf life at home, a few days to a week, and assumes proper storage.
            Happy curing to you and PBR too.

            Comment


              #7
              I wouldn’t freeze it. Just leave it in the cryovac until you cure it. Wet aging in the cryovac will improve the taste and tenderness.

              Comment


                #8
                I’d also start curing sooner. Depending on thickness, it could take seven or more days to cure, one day to desalinate, then ideally two days for the rub to set. That two days with the rub really does make a difference.

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes

                Spotlight

                These are not paid ads, they are a curated selection of products we love.

                All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                Use Our Links To Help Keep Us Alive

                Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


                Groundbreaking Hybrid Thermometer!

                Thermapen One Instant Read Thermometer

                The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.


                The Cool Kettle With The Hinged Hood We Always Wanted


                It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.


                BBQ And Grilling Gifts For Every Occasion


                Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.


                Bring The Heat With Broil King Signet’s Dual Tube Burners

                3 burner gas grill

                The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.