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Wet aging in cryovac...

Essex County
Essex County Posts: 991
edited November -0001 in EggHead Forum
There was a recent thread about how you could leave meat in cryovac for a significant time beyond its "sell by" date. It would continue to wet age. What about the lamb chops I have in my fridge that are packed in a sealed tray containing nitrogen, I think? I know this is used to keep stuff from turning gray. Does this also mean it isn't aging? If so, how long before it should be pitched?
Paul
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Comments

  • stike
    stike Posts: 15,597
    for some reason, pork and lamb aren't really aged. just beef.

    dunno if that's because they don't have the same enzymes that beef does?
    i know what good but aged beef smells like. but have no clue re: lamb. hope that helps! hahaha
    ed egli avea del cul fatto trombetta -Dante
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  • Essex County
    Essex County Posts: 991
    But you can buy beef in those puffy sealed trays too. What's happening to that beef over time?
    Paul
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  • fishlessman
    fishlessman Posts: 34,583
    i think thats carbon monoxide in those trays, i avoid them like the plague. been going to that asian market, i feel way out of place there, have to get the girl to help me find practically everything, never been so lost in a store before, but im learning lots of things there.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Wet aging as I know it, is for beef only. Whole cry-o-vac packages of strips or ribeyes comes into the stroe. On the box from the manufacturer, it has a pack date. It is safe to go 30 days from the pack date. Sometimes after the 30 days, the package will bloat. Then it is really good.
    At a good meat market they rotate the strips or ribeyes to different shelves on a weekly basis. That way they always have a good supply of 30 day wet aged beef to cut for fresh steaks. This also works on briskets. Just remember, you want the pack date, not the sell date.

    Mike
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  • stike
    stike Posts: 15,597
    those are injected with an inert gas. no kidding. keeps the surface of the meat from turning brown as quickly.

    beef ages. no harm in it. people just don't know, and we've been trained to think bright red beef is 'good' and brown is bad.

    dunno about your lamb. but sell-by and use by dates are conservative, anyway.
    just cook the thing. you are both healthy people!
    hahaha
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    yer right. carbon monoxide. fixes the red color but they say it also retards bacterial growth (since it's an anaerobic environment).
    ed egli avea del cul fatto trombetta -Dante
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