As a followup to another post showing YouTube videos of the results of cooking a 60 day dry aged brisket, myself and Henrik have taken on the challenge of doing some real time testing of our own to gauge the real results. I'm starting this thread as a placeholder for the upcoming cooks.
Henrik is doing a full 60 day, Umai bag dry aging of a full packer. I've decided, for sake of another variable, to do a combination of 45+ days of wet aging plus 45 days of Umai bag dry aging. Not sure how the two equate but we'll see. My full packer was already in the wet age state which is one reason I chose to cut down on the dry. I also cut off the thin front portion of the flat, it was down to about 3/4" and with all the aging and subsequent cooking I didn't want to turn it into dog food. Instead that 4# hunk of the 17# brisket went into cure to become corned beef and eventually QVQ pastrami (another post at a later time).
So here is my roughly 13# point/flat end of my packer in the fridge. Took me a while to get it into the bag, I was having difficulty getting my hands on the 18" bags (only had the 12" variety), ended up just getting them from the Umai people directly after aborted attempts locally and through Amazon. .....
Sooo see you all toward the middle of March. Hopefully Henrik will join me here for a joint results post. Follow along, this should be interesting ... I'm pumped up !!!
Henrik is doing a full 60 day, Umai bag dry aging of a full packer. I've decided, for sake of another variable, to do a combination of 45+ days of wet aging plus 45 days of Umai bag dry aging. Not sure how the two equate but we'll see. My full packer was already in the wet age state which is one reason I chose to cut down on the dry. I also cut off the thin front portion of the flat, it was down to about 3/4" and with all the aging and subsequent cooking I didn't want to turn it into dog food. Instead that 4# hunk of the 17# brisket went into cure to become corned beef and eventually QVQ pastrami (another post at a later time).
So here is my roughly 13# point/flat end of my packer in the fridge. Took me a while to get it into the bag, I was having difficulty getting my hands on the 18" bags (only had the 12" variety), ended up just getting them from the Umai people directly after aborted attempts locally and through Amazon. .....
Sooo see you all toward the middle of March. Hopefully Henrik will join me here for a joint results post. Follow along, this should be interesting ... I'm pumped up !!!
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