I have planned to wet age a brisket for 21 days. At Sams today, I got one. The question is, does wet age include the time it was in the store? The "sell by" date is tomorrow. Can I still wet age for 3 weeks? I'm confused.
Thanks in advance
Tom
Here's a thread that was posted on this topic. It also has a link in it that you can look at. Others will be by.
http://forum.bradleysmoker.com/index.php?topic=24543.msg294960#msg294960 (http://forum.bradleysmoker.com/index.php?topic=24543.msg294960#msg294960)
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Thanks. I don't see any information regarding sell by date vs wet aging. I just don't want to screw it up!
Tom
Anybody?? Pretty please!
Tom
I would go to this forum and ask the same question as a guest under Beef Thread. This guy has done a lot of wet and dry aging.
Sorry for redirecting to another forum. But sounds like he needs a experts opinion now
http://askabutcher.proboards.com/index.cgi
Actually here is his thread on wet aging
http://askabutcher.proboards.com/index.cgi?board=Beef&action=display&thread=54
I have wet aged briskets in the original cryovac package for 30 days. Never thought to worry about the sell by date. Just made sure it smelled ok when I opened it. I don't know if I did something that was a no-no, but never thought about looking at the date.
When you do something there really should be a reason. What are you trying to achieve by having a wet aged brisket? Better taste - there are examples of taste tests around that say that there is a difference, and many that say there isn't an iota of a difference. Tenderness? Same - some swear it tenderizes some swear that it doesn't. I'd wager a great big bet that there are very few commercial institutions that "wet-age" their brisket. They couldn't afford to carry that much meat in a cooler for "x" number of days for something that may or may not make their bbq better. I'm not trying to get you not to. Many swear that it makes a difference. Many swear that it doesn't. Until you do it, you won't be able to truly decide. I did - for me it ain't worth the trouble, the time, the worry, and the refrigerator space. I'm not all that thrilled about maybe risking a good piece of meat to spoilage. The second an animal is killed, it starts to decay. There is a proper resting period for meat and past that, I don't care to adventure to. Dry aging is a slightly different story, I think that does do some good, if you like the eventual taste. BUT there have been tastes tastes where overwhelmingly more people picked a normal steak over an aged steak.
Quote from: Caneyscud on October 30, 2011, 11:42:22 AM
When you do something there really should be a reason. What are you trying to achieve by having a wet aged brisket? Better taste - there are examples of taste tests around that say that there is a difference, and many that say there isn't an iota of a difference. Tenderness? Same - some swear it tenderizes some swear that it doesn't. I'd wager a great big bet that there are very few commercial institutions that "wet-age" their brisket. They couldn't afford to carry that much meat in a cooler for "x" number of days for something that may or may not make their bbq better. I'm not trying to get you not to. Many swear that it makes a difference. Many swear that it doesn't. Until you do it, you won't be able to truly decide. I did - for me it ain't worth the trouble, the time, the worry, and the refrigerator space. I'm not all that thrilled about maybe risking a good piece of meat to spoilage. The second an animal is killed, it starts to decay. There is a proper resting period for meat and past that, I don't care to adventure to. Dry aging is a slightly different story, I think that does do some good, if you like the eventual taste. BUT there have been tastes tastes where overwhelmingly more people picked a normal steak over an aged steak.
Yeah forgot to add that I didn't notice much difference. I only buy choice grade briskets, perhaps it may make more of a difference with select grade.
Thanks for the great answers. Packed date is the key (from the askabutcher site). This makes sense. As for why to wet age? ....well.... mostly curiosity...<grin>. The brisket in question is going into the freezer this morning (cant cook it till after next weekend).
Tom