Beef Brisket wet ageing ... it's starting to stink up the fridge!

[earlyman55]

Hi All -
I am attempting to do my first beef brisket. I am wet ageing (sp?) per the recipe on this site for 3 weeks in the fridge. It's not vacuum sealed (didn't have a big enough bag), but I have it in 4 separate plastic bags and am flipping it every other day. Today, after about 2 weeks I noticed a not so pleasant smell starting to come from the bag - have I done something wrong, or is this normal for wet ageing? ( I really don't want to die when I eat this!!!)

Earlyman

[westexasmoker]

Air is your enemy here, hence the reason for vac-sealing.  The meat will take on a bit of a smell, but it should'nt stink thats for sure.....if in doubt chunk it!

C

[NePaSmoKer]

I'm with wts on this one. Sounds like your briskit got gassy, Toss it.

nepas

[manxman]

I agree with the others, chuck it! Not worth the risk.

[earlyman55]

Thanks for the replies, guys!
I deep sixed the offending brisket today; I picked up a new cryovaced brisket, into the fridge it went and I'm not opening it up for 21 days!  I'll keep you posted!

Earlyman

[Ka Honu]

early - Just in time.  I wasn't looking forward to seeing photos of "organically cured & smoked road kill" with a link to your local newspaper's obituary section.

[HCT]

Just remember, the brisket in the cryovac has been aged there also. Should ask the butcher how long.

[earlyman55]

HTC -

The message on the package states "sell by 3/27" - what would I be able to tell (if anything) from this?

E-

[HCT]

Don't know Early. Keep in mind the time from slaughter to hanging to butchering to packing to shipping. I knid of think that it's not done overnite.

[Up In Smoke]

while we are on the subject, this is my first attempt also.
i bought a whole brisket, opened it, cut it in half and then vac sealed half and the other one is smoking right now.
will the half that is sealed be okay to wet age or should i freeze it?

[HCT]

Smoke, I'd just freeze it. When you seal the meat it stays in great condition. I buy most of my meat in bulk and never had any problem with long lengths of time in the freezer.

[Up In Smoke]

thanks HCT, i think the freezer would be a better place.
can always thaw and smoke later, less chance of losing a piece of meat.

[carnie1]

Thanks for the replies, guys!
I deep sixed the offending brisket today; I picked up a new cryovaced brisket, into the fridge it went and I'm not opening it up for 21 days!  I'll keep you posted!

Earlyman

Good move, all the food safety courses I've seen always say "When in doubt, throw it out"

[Oldman]

In reply to your first posting... you should have dry aged it and not wet. Do a Google on Dry Aging Of Meat.

As far as purchasing an ORIGINAL cryovaced item I have gone up to 31 days (many times) without a problem. BUT your refrig needs to be closer to the 34F than the 39F -- IMO. Also don't open your refrig more then needed. I have a second refrig I use for ageing.

If you only have a primary refrig I suggest taking towels, making them damp with water and covering your cryovaced item so that when you do have to open the refrig the temp does not change on the meat. Make sure to wrap those towel that are around your cryovaced item in plastic wrap so the moisture does not evaporate.

Olds