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Curing & Expiration Date
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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.Tags: None
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Moderator
- Jun 2014
- 11613
- East Texas
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"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.
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Club Member
- Apr 2016
- 16786
- Near Richmond VA
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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.
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