I smoked a packer brisket about a month ago. While still hot, I vacuum sealed several slices, and they have been refrigerated (but not frozen) since then. Sure I wish I had frozen it, but I didn't. No color change, looks ok, but - would you eat it now? Anybody have any guidelines on this?
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I've heard of wet aging and dry aging beef, but not leftover aging. I think you made the wise decision!
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I often vac seal hot food. The bags are capable of dealing with the heat. I package the food so it's as flat as possible, and that way I can get it cooled down quick and in the freezer faster.
IMO, eating any food that's been a month in the fridge is an iffy proposition, unless we're talking about food that's preserved with sufficient alcohol, acid, sugar, or salt. I realize large cuts of meat in cryosealed packages are often wet aged for a month or more at fridge temps, but these are large chunks of meat packaged in an environment with higher standards of sanitation than the typical household kitchen. I think you made the right call to discard it.
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