OK, so this isn't really about wet aging per se; it is about storing some of those screaming deal Creekstone short ribs ($78 per two four bone racks) for about ten days, until our family reunion. Creekstone recommends no more than four days, but I could swear (and believe me, I can swear--LOL) I've seen posts here about "wet aging" beef in Cryovac for several weeks. I'm willing to pay for a few days worth of dry ice to keep 'em frozen, but...do I need to do that?
Any and all comments/advice much appreciated! Thanks! ​
I have wet aged cryovac brisket as much as 88 days without issue.
Currently have one in the refrigerator that has been sitting... ohh... something like 75 days or so. Keep telling myself I'm going to pull it out and turn it into pastrami, but I think I may just cook it up this weekend for a theater cast party from our last production, along with a few racks of babyback ribs. I do need to use it up.
But yeah, I did one for Christmas a couple of years ago that was pushing 90 days wet-aged, then I did one earlier this year that I wet-aged LAST spring for 90 days and THEN froze for over a year. Turned out great.
Keep in mind, if you keep something in the cryo that long, when you open it up, it will have a very rich, meaty smell, not at all like fresh beef. It isn't sour, just very rich, almost a little... I dunno, funk isn't the right word, but not the same as usual. I usually rinse mine off at that point, pat it dry and get to trimming. Once rinsed, I don't smell anything else at all.
Also - do NOT try to wet age pork products. Just... don't.
John "JR"
Minnesota/ United States of America
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I held a pack of their ribs in my fridge for over a month. No issues. As long as they are sealed, not bloating and don't smell awful when opened, you are jsut fine.
I buy select grade briskets and wet age them for a minimum of 60 days. The only one that ever went bad had a small leak that I didn’t see until it was too late.
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