Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. 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.

Meat spoilage

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

    Meat spoilage

    I bought a really nice brisket at a really good price from my favorite meat market today. My butcher is trying a new supplier and asked me to try it out in return for a review. It has a recent butcher sate and was in a Cryovac. He opened and cut it for me (about 7lbs of point on top of flat).
    Question is: I had planned to cook it this weekend, but plans are rapidly changing and not in favor of me and my brisket.
    How long will it keep wrapped in butcher paper?
    Should I go ahead and freeze it for another good day?

    #2
    Personally, I'd freeze it. You don't want to lose a good piece of meat. I'd only keep it in the fridge and dry-brined for 2 days max. Mebbe others have experience with longer fridge times, tho.

    HTH,

    --Ed

    Comment


      #3
      Definitely freeze. Opened briskets that get further cut tend to go bad pretty quick. I know from experience, sadly.

      Comment


        #4
        Thanks Ed! I knew that would be the decision. Just need the backing and support of my brisket brethren.
        The other option from my neighbor is possibly to use the FoodSaver vacuum sealer. I know it's not a Cryovac, but....?

        Comment


        • Medusa
          Medusa commented
          Editing a comment
          I've had some foodsavered meat in the freezer for almost a year, and it looks just as pretty today as the day I put it in!

        #5
        Once opened and out I wouldn't go more than probably 3 days even if I vacuumed it. Freezing it won't hurt anything, just wrap it tightly in plastic wrap and then foil, or vacuum it if you can.

        Comment


          #6
          I just had a friend toss a picnic ham that she wanted to slow cook. She bought it at the local grocery.

          She got it 10 days ago and froze it immediately for a week. She thawed it for 2 days in the fridge. When she put it on to cook, she said it smelled rank. She threw it out, but is still wondering what happened. She feels she did everything right with respect to meat handling safety.

          Kathryn

          Comment


          • gcdmd
            gcdmd commented
            Editing a comment
            I wonder if it was bad to begin with but didn't become apparent until it was heated.

          • Medusa
            Medusa commented
            Editing a comment
            Hi Kathryn,

            I tend to agree with gcdmd. I think I had a similar situation once with some pork or chicken. Had to be bad going into the freeze, and the long thaw just helped it to go over the top.

            Other info...

            I also learned ( the hard way ) to cook pork and chicken the day it has thawed. I've tossed both a day later, even though they had been foodsavered! Beef seems a little more forgiving, but I never push it more than a day.

            -- Ed

          #7
          if he dry brines it now would that help it from becoming bad? i know it isn't uncommon for people to dry brine for 3 days before they do a cook so i don't see how this would really be any different. does the salt slow down the spoilage?

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Dry brining does not really do anything to reduce the chances of spoilage. Salt concentration is too low.

          • Medusa
            Medusa commented
            Editing a comment
            Thanks JB!

          #8
          Thanks everyone! It is resting nicely in it's own section of the freezer, complete with beach chair and umbrella drinks. I can tell this is going to be one of the good cooks.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Onward 'til the cook of the millenium!!!!!!!!!!!!!!!

        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
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker



        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker


        Blackstone Rangetop Combo: Griddle And Deep Fryer In One


        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

        Click here to read our detailed review and to order


        The Cool Kettle With The Hinged Hood We Always Wanted


        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special


        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker


        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review