'Aging' in the vacuum pac

dldawes1 · January 2017

I 'aged' a full brisket in its original vacuum pac, in the refridge, for 53 days and it turned out about the same as any other brisket "to me". I could not tell any difference.

I have a 7# bone-in prime rib that I have had in there since November 1 ( about 90 days). I am planning on egging it around mid-February. I'll post pics (of course).

Does anyone have any comments, feedback, suggestions?

Thanks, as always,

Donnie

FarmerTom · January 2017

I haven't yet tried aging meat, at least intentionally. A while back I did get a pack of country style ribs out of the freezer and thawed them to put on the egg. When I cut the pack open I knew something wasn't right. A bit slimy. Gave them a sniff and had to punt on supper. Not sure what happened, maybe too long at the store or too long in the fridge before I froze them (they were marked down for quick sale).

GATraveller · January 2017

I have a prime brisket I bought a couple weekends ago that'll go on the egg Saturday night for Superbowl Sunday.

dldawes1 · January 2017

@FarmerTom..Hey buddy ! Hope all is going good. The only meat I have ever had spoil was country style ribs bought near the sale date!! Can def smell something wrong when opened!!!

HofstraJet · January 2017

GATraveller said:

I have a prime brisket I bought a couple weekends ago that'll go on the egg Saturday night for Superbowl Sunday.

+1 - SRF Black brisket in fridge since it arrived mid-December. Will be cooked this weekend.

Foghorn · January 2017

The best brisket I ever cooked sat in my refrigerator for 2 weeks. All the others were cooked within 48 hours of purchase. There were probably several variables in play, but a couple of weeks sure didn't hurt anything. I can't speak to 50+ days.

SmokeyPitt · February 2017

Hopefully some of the experts will chime in, but for the rib-eye I would take it out of the cryo and dry it for a couple of weeks. I don't expect you will see any real effects of dry "aging" in only 2 weeks, but it will dry the skin. If for no other reason this will help you get a nice crust. This is a tip @JustineCaseyFeldown has provided many times. I did it this year for my xmas prime rib. I only dried it for 7 days (simply because I was a slacker purchase it sooner); but drying even that short time definitely helped the crust. You don't need to worry about a sear if you let it dry so you can just roast it (preferably at a low temperature), and then pull it when it has reached your desired IT.

Sea2Ski · February 2017

@dldawes1 If you are going to do it mid Feb, you can pull it out at any point and let it start drying. Do not like dry-aged meat? You can still let it dry at least 1-2 weeks without the "dry-aged funkyness" kicking in where the protiens are breaking down into amino acids, although this is still occurring with wet-aging to a certain extent as well. Want to get just a great crust, a week naked in the fridge will work as @SmokeyPitt stated. He gave great advice.

As far as country ribs spoiling, I suspect that is because that is a pork butt/shoulder that was sawed into "ribs". Most likely contamination happened at the sawing stage. You are unlikely to take meat out of the factory cyro and have it go bad on you that fast. The more cuts and more surface area exposed and the more likely for contamination. Saws and grinders are havens for things that are nasty toward meat. This is why you will almost never see a dry aged hamburger. If you do, they will take a dry-aged roast, grind it into hamburger, and immediately cook that. They do not take fresh meat, grind it then age it. It would spoil.

dldawes1 · February 2017

Sea2Ski ..and @SmokeyPitt ...appreciate that advice.

I will pull it out of the cryo tonight.

Should I rinse it off before leaving to dry for a week?

I personally rarely buy country style ribs...I'm a babyback fan.

Thanks !!

DD

lousubcap · February 2017

I recall a recent thread about some seriously wet aged brisket. Used the forum search and here it is: (Compliments of @The Cen-Tex Smoker ) Gives you a well-beyond the outer limit time-frame.

Is it safe to eat, you ask?

johnnyp · February 2017

lousubcap said:

I recall a recent thread about some seriously wet aged brisket. Used the forum search and here it is: (Compliments of @The Cen-Tex Smoker ) Gives you a well-beyond the outer limit time-frame.
Is it safe to eat, you ask?

I was looking for this, but couldn't seem to find it

SmokeyPitt · February 2017

If it has any "cryofunk" I would give it a rinse, but otherwise I don't think it is necessary. There is certainly no harm in rinsing it. Either way, dry it off as good as you can with a wad of paper towels, then set it on some kind of rack over a sheet pan.

'Aging' in the vacuum pac

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Is it safe to eat, you ask?

Is it safe to eat, you ask?

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