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Old 08-10-2007, 07:12 PM   #1
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Quote:
Originally Posted by wdroller
Bryan S, it's the cocktail hour, and I just don't understand your post. Can you try again?
I'm not even drinking and I don't understand it.
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Old 08-10-2007, 07:40 PM   #2
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I've heard of people going as long as 3 weeks wet aging a brisket in the cryovac. I personally prefer dry aging.

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Old 08-10-2007, 08:28 PM   #3
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is it vac packed?
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Old 08-10-2007, 10:12 PM   #4
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[quote=Bryan S]
Quote:
Originally Posted by "Captain Morgan":15cz21on
is it vac packed?
Yes, cryovac. I did some online searching and it seems you can go really long if left in the cryovac and don't get a leak. I was surprised by the 90 days statement from a study done. [/quote:15cz21on]

I've aged steaks for about a week by vacumn sealing them but NINETY DAYS???
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Old 08-10-2007, 10:16 PM   #5
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Come to think of it, didn't I hear on one of the podcasts about meat suppliers aging brisket for about 45 days for some of the guys??
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Old 08-10-2007, 10:41 PM   #6
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Bryan, refer back to the brisket round table...Fast Eddy gives specifics on wet aging.
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Old 08-10-2007, 11:26 PM   #7
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If you cut it open and it smelled ok, you should be fine. You will know if it has gone bad. If the cryovac was still intact 50+ days is fine. I don't know if I would go much further than 50 days though. I will also say I have tried 40 day aged brisket cooked side by side with a fresh brisket by 2 of the top comp cooks in KCBS and actually thought the fresh one would have faired better in a competition.
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Old 08-10-2007, 11:28 PM   #8
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You must have a dedicated fridge.
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Old 08-11-2007, 06:29 PM   #9
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In one of AB's tenderloin shows, he talked about that. I remember thinking he said 45 days.
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Old 08-19-2007, 12:31 PM   #10
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Three weeks is the longest I have been brave enough to try.

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