So - I've been wet aging a brisket in my spare fridge. I checked the temp originally when I placed the brisket in the spare fridge and it was 38 degrees; brisket has been in there for a little over three weeks (24 days). I did take the brisket out a week ago to dry brine it with Morton Kosher salt; I then re-vacuum-sealed it using a FoodSaver and put it back in the spare fridge. I didn't check the fridge temperature again until today.
I got my new FireBoard today and was eager to test it - so I checked the temp in the spare fridge and the temp read 42. I switched the channels on the probes and checked a freezer temp to make sure I wasn't getting a false reading - I used a Thermapen as well, so I'm pretty sure that the temp is accurate - unfortunately. I've moved the brisket to the "main fridge" where the temp is 38.
I don't know how long the brisket was above 40. It could be as long as 2+ weeks. So - the question I have is - should I throw out this brisket or can I cook it? Will a low-and-slow cook kill any bacteria that may have grown/multiplied in the meat? Will the brining process kill bacteria so the meat is safe to cook? Thanks in advance for the collective wisdom of this esteemed group!
Tags: Wet-age; Wet-aging; bacteria growth; safe cooking; brine
I got my new FireBoard today and was eager to test it - so I checked the temp in the spare fridge and the temp read 42. I switched the channels on the probes and checked a freezer temp to make sure I wasn't getting a false reading - I used a Thermapen as well, so I'm pretty sure that the temp is accurate - unfortunately. I've moved the brisket to the "main fridge" where the temp is 38.
I don't know how long the brisket was above 40. It could be as long as 2+ weeks. So - the question I have is - should I throw out this brisket or can I cook it? Will a low-and-slow cook kill any bacteria that may have grown/multiplied in the meat? Will the brining process kill bacteria so the meat is safe to cook? Thanks in advance for the collective wisdom of this esteemed group!
Tags: Wet-age; Wet-aging; bacteria growth; safe cooking; brine
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