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.

Wet Aging Frozen Beef

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

    Wet Aging Frozen Beef

    The local Wild Fork outlet has frozen choice brisket at $3.98 which is a pretty good price these days. ($5.19 for prime). It's sold frozen in cryovac packaging and they claim its been wet aged 17 days. I would hesitate to thaw these and wet age, but I thought I'd ask the Pit.

    #2
    I think I agree. In fact, I think I'd just leave it frozen until you start getting ready to cook.

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      I buy from SRF and Creekstone .... It all arrives frozen. I leave it frozen until I'm ready to cook. I never paid attention to whether they said it was "wet brined" before being frozen, though.

    • Murdy
      Murdy commented
      Editing a comment
      ecowper You actually put it in the smoker frozen? How does that affect cook time?

    • ecowper
      ecowper commented
      Editing a comment
      Murdy Actually, for brisket, I defrost as close to cook day as possible. For pork shoulder, I put it on frozen. Changes cook time by about 30 minutes in my experience.

      Here's a frozen pork butt cook that I did: https://pitmaster.amazingribs.com/fo...ozen-pork-butt

    #3
    Just confirming- you mean aging, not brining as in the title?

    I regularly go 60 days, but I have yet to attempt intentional aging after freezing & thawing. I don't see why it would hurt really, but I just haven't. I wouldn't worry much about rushing to smoke it after thawing though, as long as it's in the same un-pierced cryo.

    Comment


    • johnec00
      johnec00 commented
      Editing a comment
      Yes, dead brain cells in the title should have said wet aging. I guess it cannot be edited though.

    • Huskee
      Huskee commented
      Editing a comment
      Fixed it! johnec00

    #4
    I wouldn't worry over minutia. Just thaw and cook. React to the food as you cook it. It will be fine. Trust Uncle Strat.

    Comment


      #5
      Did not have a clue, but now I do, so thanks to all of you.

      Comment


        #6
        I'm with Huskee on this one. If you haven't opened the cryo and it's still intact I don't see any problem thawing and aging it. I just did one for over 100 days in my fridge and it turned out awesome but not sure I would go over 60...didn't see that much difference.

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          100?!?! Wow. No luck here with anything past 69.

      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


      Finally, A Great Portable Pellet Smoker

      Green Mountain Grills Trek smoker

      Green Mountain Grills Trek smoker

      Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

      Click here to read our detailed review and to order


      The Good-One Is A Superb Grill And A Superb Smoker All In One


      The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

      Click here to read ourcomplete review

       

      Comprehensive Temperature Magnet With 80+ Important Temps

      Amazingribs.com temperature magnet
      Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

      Click here 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


      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


      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


      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