Wet ageing question

[westexasmoker]

I've always done my briskets for at least 3-4 weeks and this works out great.  What is the miniuim size/weight of beef that can be done this way, or is there one?? I've got a 4.5 lb rump roast I'm thinking about doing.  Is this doable or just for large cuts...aka brisket?

C

[Smoking Duck]

Dang, I thought this was gonna be a post about Depends!   :D

I can't help ya WTS as I've not done any but someone here should be by to help soon.

SD

[Habanero Smoker]

I've never heard of a minimum weight. I have wet aged brisket flats that were around 5 pounds with good results, so I would think you could wet age 4.5 pound roast. If it is not in it's cryovac packaging, then vacuum seal it.

[iceman]

If it's in cryvac make sure of the packing date and add that on to your wet age time. If it isn't, do like Hab said and vac seal it and go for it.
Two weeks is about normal for my wet aging on smaller cuts of meats like the rib eye slabs I do. I don't think a longer amount of time would hurt anything though.

[pensrock]

Could someone please explain the wet aging process and possibly add a recipe or link?  ???

Sounds like something many here would be interested in trying, including myself.

Thanks, pensrock.

[iceman]

pensrock all wet aging is is letting the meat age in the refer vacuum sealed for a week or so as opposed to dry aging on a shelf. This way you don't have to cut the mold off the meat like dry aging causes. Fans of dry aging swear it tastes better but I'd be hard pressed to tell the difference on something like a brisket. A good steak might be a different story though. ;D ;)

[pensrock]

Iceman,
Thanks, so any of my favorite marinades should work well for this or does it need to contain certain ingredients to aid in the aging process?

[westexasmoker]

I was thinking about this again while at work (much better than thinking about work  ;) ) and remembered an article in Texas Monthly, so got home and found the article "90 percent of beef sold in this country is wet-aged.  Heres how its done: A beef carcass is cut into large pieces or individual steaks and vacuum-sealed in heavey plastic.  The meat is allowed to sit in its own juices (thus 'wet') under refrigeration for at least a week, and then it's ready to sell.  It can safely be kept four weeks or even more, but after eleven days, tenderizing slows to a halt.  Taste is virtually unaffected because moisture loss is minimal and the meat's flavors are not concentrated.  Wet aging can happen in a slaughterhouse, at the wholesaler, or in a supermarket.  Even a home refrigerator."

C

[tturaider]

I use to work at a local beef killing plant in this area and would get the chance to buy whole rib rolls at a discount in vac pac.  I would bring em home and let em sit in the fridge till they got a good green film on the inside of the bag.  Then I would slice and freeze em and those were the most tender steaks ive ever eaten.  Ive never thought of bringing home already cut meat from the store and vacsealing it and letting it sit in the fridge.  Do you thing that would do the same thing?....I think it might do some good but not sure?

[Habanero Smoker]

Iceman,
Thanks, so any of my favorite marinades should work well for this or does it need to contain certain ingredients to aid in the aging process?

I don't use a marinade when I wet age, the enzymes in the meat will tenderize it. If you want to use a marinade to flavor the meat, I would use one without an acid.

[La Quinta]

Ok...so I will be the idiot to ask this question...is that like a cryovac'd brisket for...say St. Paddy's day?

[NePaSmoKer]

I dont think i would do 3/4 weeks. Maybe 2/3 days.

nepas

[West Coast Sausage Maker]

I agree W T S.  Cuts like brisket don't benefit much from dry ageing. Loin, rib and hip cuts on the other hand....that's the only way.
Ageing beef whether wet or dry is to soften or tenderize the meat. cooking a brisket in the smoker for 10 -20 hours does the same job without very much purge.

[Swedesmoker]

Hi ppl.

Totally new here but I have to say you are creating a fantastic forum  :)

I have to admit i ont catch this, I might just hade a thick skull.

The aging process you are describing for tendericing the meat, do you apply that to all meat or just specified parts?

Also as I am from sweden we are haning the animals after slaughter for a cartain period of time. As for deer and other game we say we hang it for "40 degrees celsius". If the temperature of the storage is at 8 degrees celsuis it should hang 5 days.

Is the method you are talking about a way to get it even more tender or dont your slaughterhouses apply the hanging?


I just wanted to make sure I got this right so I dont pass out on a good thing.

[3rensho]

Hej Swedesmoker,

I've never heard of the 40^oC rule but it sounds interesting.  I take it this is in a temperature controlled room as opposed to a room exposed to normal outside temperature fluctuations?

Tom