Wet aging a brisket

[Piker]

I plan on vacuum sealing a brisket and storing in fridge for at least two weeks turning daily. I have read you can age beef for as long as 60 days if you already know how long it has hung so far. The briskest I have been using hung for 27 days (carcass) so I should be alright for 14 more days. Any advice or suggestions. Thks Piker

[Habanero Smoker]

I've never vacuum sealed to age beef. I've always aged them in the factory cryovac packaging. You should be alright, though the length of how long you can wet age varies from 40 to 60 days after the kill date; depending on the source. The longest I have wet aged a brisket was 40 days after the package date (the day it was cryovac, not the sell by date). My understanding is that they cryovac the same day as the kill date.

[Piker]

The brisket was frozen 27 days after the kill date and it's been frozen ever since for two weeks. What affect does freezing have does it shorten the time before aging or does it have no effect. Thks Piker

[Habanero Smoker]

I would say that it would stop the aging process, since aging is a chemical reaction of the enzymes in the meat that break down proteins in the muscle fibers, thus making it more tender. Once thawed and vacuum sealed, the enzymes should again become active, and wet aging process should continue.