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

Started by earlyman55, March 12, 2009, 02:54:03 PM

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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
Its amazing what one can accomplish when one doesn't know what one can't do!

NePaSmoKer

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

nepas

manxman

Manxman

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.
"The universe is a big place
probably the biggest"

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.
"The universe is a big place
probably the biggest"

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?
2 Bradley OBS
Some people are like Slinkies... They're really good for nothing.
...But they still bring a smile to your face when you push them down the stairs.

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.
"The universe is a big place
probably the biggest"

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.
2 Bradley OBS
Some people are like Slinkies... They're really good for nothing.
...But they still bring a smile to your face when you push them down the stairs.

carnie1

Quote from: earlyman55 on March 13, 2009, 02:53:56 PM
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

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