Have done this several times. 60 days is great, I have gone as long as 80+ days, I think. If you have the room to do so, I would highly recommend this.
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I just re=looked at this and did want to add that at Costco, I ask that the meat cutter go in the back and look at the pack date on the box and don't go by the stamp date on the pricing tag. Generally speaking the ship date on the box is a week or two greater than the date they actually put them out and label them for sale.
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I smoked a flat that had gone 69 days, assuming the butcher told me correctly. I belive it, it was single best flat-only I've ever done. I highly reccomend AT LEAST 30, I'd shoot for 40+ if you can though. 60 so much the better. But I know from experience you get nervous the first time or two doing that.
I have 2 Choice packers wet aging in a 35deg fridge now, packed on Dec 17th the label says. Will probably go 60 with them, cook one on or near Feb 16, freeze the other.
The answer is generally yes. A Choice will improve, maybe not quite to the Prime level but mighty close. You're letting the natural enzymes break down the connective tissues and mellow out the meat, so tenderness naturally increases over time. I don't ever buy select and don't recommend it, they have never been satisfactory to me.
I’ve made really good briskets from Costco right out of the pack. Im going try a 30 day wet age on my next attempt. Sounds like it makes a difference. Can’t wait!
I too like to wet age my packers and do that at around 33°F trying for at least 30 days.
Have gone longer though with the longest at around 90 days if memory serves me.
They become much more limber so I assume the enzymes have done their job.
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One week before smoking, I always open and take a deep whiff as I am wanting to know how each one smells. I then trim and then dry brine for one week sealed up in a vacuum bag.
I've become very familiar with the aroma of a fresh packer and how they smell after aging.
They do have a different aroma after a long age, which is not a bad aroma, in fact, they smell better to me after aging.
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I am also aware that one is not supposed to determine whether meat is good or bad by its aroma.
This is just something I do upon opening each cryovac even though I know my temps are stable and the meat is fine.
Not saying you're wrong but if my head snaps back from bad smelling meat it will never go in my mouth. It might be good but it's been psychologically ruined for me.
Yeah, that is how Mom taught me, and I am on the same page as you. Just had read if it smells good, that does not mean that it actually in fact IS good. On the other hand, if a cryovac is blown up like a "balloon" the contents of that bag is garbage.
Last edited by BBQ_Bill; February 13, 2019, 09:33 PM.
Reason: Typo and grammer fix.
I sniff all my meats - aged or not. That’s a normal thing, right?
Actually, I sniff just about everything before I eat or drink it. Started as a kid, probably after I ate something bad that had sat out too long. My mom always joked that I was "blessing the food" when I sniffed it! Hahahahah.
Agreed, not super scientific but it makes us 'feel better', so we do it.
If I catch a "whiff" of something that smells off, I give it a good "sniff or two" Troutman
So if I have a SRF or Double R Ranch brisket in the freezer which I have several these have already been wet aged 28 plus days. Will they benefit from defrosting and being wet aged further?
I would say that a month is a pretty good wet age period. As mentioned Aaron says 14 to 40 days and at 40 days he feels that's enough. Wet aging, and stopping that by freezing is probably a common thing to do, but not sure that wet aging again after the thaw is a good thing. I just don't know... Personally would call it good, open, trim and then dry brine it in a vacuum bag at 33°F for a few days.
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