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Sell by date?
Terrebandit
Posts: 1,750
How many days can I safely hold a cryovaced packer brisket, in a refrigerator, past the sell by date?
Dave -
Austin, TX
Comments
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Well, if you want to enhance the tenderness leave it unopened for say a couple more weeks after the sell by date. That is called wet aging. If that turns you off then take it out of the package now start the process called dry aging. Let it age at least 28 days beyond the expiration date, then trim off the hard outer layer and egg and enjoy the best brisket you have ever had! OR if you want another way to keep SWMBO happy about you dry aging meat in the family refrig just ask me about UMAi Dry. BTW expiration dates are guidelines imposed by our wonderful gubberment! IMHO...Get the drift?Re-gasketing America one yard at a time.
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If the meat came from the Excel company (Sam's Club, Walmart, Safeway), then it hung in a cooler for a minimum of 30 days before it was cryovaced. and as RRP said, most cryovaced "stuff" can go a couple more weeks.
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It lists a "pack date" that's 7 days before the "sell by date". It's from Costco (Kirkland).Dave - Austin, TX
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I think Cen-Tex has held them for up to 6 weeks past w/o issue.
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onedbguru said:If the meat came from the Excel company (Sam's Club, Walmart, Safeway), then it hung in a cooler for a minimum of 30 days before it was cryovaced. and as RRP said, most cryovaced "stuff" can go a couple more weeks.
I'm looking everywhere online for something to back that up and can't find it. If true, that'd be a plus for walmart meat. Got a link?Large BGE and Medium BGE
36" Blackstone - Greensboro! -
I've went a couple weeks past on cryo brisket and it was just fine. Babyback ribs on the other hand developed a stink in the same amount of time so I threw them out.
Gittin' there... -
FearlessTheEggNoob said:I've went a couple weeks past on cryo brisket and it was just fine. Babyback ribs on the other hand developed a stink in the same amount of time so I threw them out.canuckland
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@RRP Ron... Totally agree it would cost the consumer upwards of 50%-80% more for an "aged" (wet or dry) cut of meat. Reason being is it takes room in a cooler to do this not to mention time and more importantly the cooler should be 34F-38F (no more than 41F). The high end restaurants I perform service for dry age their meat an average of 30-45days and this comes with a price to the consumer but, the cut of meat is far more tender and flavorful than something off the shelf. I haven't had the space to dry age. I have compared my 30day wet aged in cyrovac pkg compared to not aging and I did like the aged better. Try it and compare for yourself.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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FearlessTheEggNoob said:I've went a couple weeks past on cryo brisket and it was just fine. Babyback ribs on the other hand developed a stink in the same amount of time so I threw them out.
Steve
Caledon, ON
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