On Friday the 21st I trimmed a brisket and cut it into 3 pieces. that evening I put one third of it in brine, its on its way to becoming pastrami.
Saturday night I vac sealed the other 2 chunks and put them in the sous vide for 36 hr. put them in an ice bath this am and then in the fridge.
here is the question: Is it safe to keep the brisket in the fridge for 5 days before I finish on the smoker?
thanks in advance, mark
BTW, Amazingribs is a great site.
Some microbes survive better at oxygen depleted environments. If you are going to leave in the fridge that long good insurance policy would be to introduce oxygen. The cooking temp and time took care of those that will survive with plenty oxygen.
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