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[email protected][_2_] nailshooter41@aol.com[_2_] is offline
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Default Freezing Vac packed Brisket?

On Oct 29, 10:55*am, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:
> said:
>
>
>
> > On Oct 28, 10:45 am, "Big Jim" > wrote:

>
> >> What Marty said
> >> BeeJay

>
> > Ditto.

>
> > I never gave a thought to freezing an thawing a briskets. *Just do it
> > once, though. *Thawing it and then changing your mind (bad weather,
> > etc., that keeps you from smoking) and re-freezing makes the meat
> > texture funky.

>
> > After reading about it somewhere a few times, then finally here, I
> > tried wet aging a brisket. *I worked great, and it added another
> > dimension to the flavor and texture.

>
> > After being in the fridge for exactly six weeks from purchase, I took
> > it out and washed it off. *It smelled different, but no bad. *Kinda of
> > like when you clean game and have that really rich blood smell; not
> > bad, just different.

>
> > A night in the fridge with rub on it, then out to the smoker to cook
> > as usual.

>
> > The results were great. *The meat had a more intense meat flavor to it
> > all the way through, not a bite was bland. *It's hard to describe.
> > The best way would be to compare an aged steak to a non-aged steak.
> > Both are good, but it depends on what you are in the mood to eat. *I
> > now leave the briskets in the fridge for about 3 weeks or so before
> > cooking.

>
> > Robert

>
> I also find a distinctive odor to the cryo aged beef, and make sure to rinse
> and dry the beef before seasoning it up. Once well rinsed that odor
> disappears. It comes from the blood in the pack. And if it's been in a
> little too long, or somehow the package was compromised, then there is a
> very distinct foul odor to the cryo blood which is similar, but very
> unpleasant, and it will remain on the meat even after rinsing.


Exactly my experience.

That's why I have chickened out and don't go over 3 - 4 weeks in the
fridge with the briskets to age them. And before I will refrigerator
age, I make sure I ask Joe (my butcher buddy) how fresh they are.

If he isn't sure, or if they come from a certain plant he is familiar
with, I may only go from the weekend of shopping to the next weekend
before cooking.

The results after all, aren't different enough to take a chance on
someone's health, or worse throw out a $20 piece of meat.

Robert