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

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Wet aging a beef brisket

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

  • Raider Kevin bbq
    replied
    Originally posted by Jerod Broussard View Post

    34-36 or thereabouts. I like to stay away from 40 degrees but I don't like to creep too close to 28 when it comes to fridge temps.

    Leave in the cryovac as is. If it comes in a tray pack then you need to dry brine and smoke as soon as possible.
    Thanks Jerod .

    Leave a comment:


  • Jerod Broussard
    replied
    Originally posted by Raider Kevin bbq View Post
    Refrigerator temperatures is there a guide line ?and do you wrap in plastic or put in bag to keep cold .
    34-36 or thereabouts. I like to stay away from 40 degrees but I don't like to creep too close to 28 when it comes to fridge temps.

    Leave in the cryovac as is. If it comes in a tray pack then you need to dry brine and smoke as soon as possible.

    Leave a comment:


  • Raider Kevin bbq
    replied
    Refrigerator temperatures is there a guide line ?and do you wrap in plastic or put in bag to keep cold .

    Leave a comment:


  • PaulstheRibList
    commented on 's reply
    #AgedBeefTastyBeef

  • Jerod Broussard
    replied
    Spinaker and PaulstheRibList do this also. 40 days is a good target date. It really amps up a Choice brisket. Wish I could wet-age every brisket.

    **Make sure it is in the original cryovac and the packaging does not have any holes.

    Leave a comment:


  • TheCountofQ
    replied
    I'm not sure, however I believe Jerod Broussard has done this. Others with experience will chime in later, I am certain. My understanding is that having a process date is a very good thing, and this is done regularly with beef. The main kicker is being absolutely sure it stays within a specific temp range during the wet ageing process. If I am mistaken that it is Jerod who has posted doing this, I am confident he can point you towards the correct source for info.

    Leave a comment:


  • Raider Kevin bbq
    started a topic Wet aging a beef brisket

    Wet aging a beef brisket

    So I'm watching bbq video's of wet aging hole Packers brisket. Is it safe to buy a brisket with a kill date /processed cow date ? From meat market in cryno wrap​ package let's say date is April 1 2017? For 40 days approximately may 10-2017 in refrigerator then cook ? Guys what's your take on this ?

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less
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":""}