How Long Can You Save "The Juice".............


 
J

JimT

TVWBB Pro
......You know, those wonderful drippings you pour off the foil after resting your brisket, butt, ribs, etc.

While cleaning out the refrigerator tonight, I found three small containers. One I know is from last Sunday. Going in some beans tonight. Another I had thoughtfully labeled, "Brisket, 7-15-06." It's not been disturbed, since it still has the cap of fat that always rised to the surface. Would it be OK to use?

The third I decided to just throw away. I obviously had used some of it, since the "fat cap" was gone, and you could tell it had been a little stirred up. It smelled wonderful though, and no other evidence of spoilage!

So back to the question. How long can you safely store this stuff in a cold refrigerator?

Thanks,

JimT
 
I don't know officially what the limit is. But for fresh stock, which I make all the time, I never really let it sit in the fridge longer than a week - and I make sure it's been cooled quickly. And when it's been there for a week, I still bring it to a simmer fo a few minutes before I use it.

I would definitely not go much more than that.
 
I always take "the juice" from briskets and put it in containers in the fridge. After a day or so, the fat rises to the top and the jelly settles to the bottom. Then I spoon the jelly into ice cube trays and freeze 'em. When they are solid I remove to zip lock bags and leave in the freezer.

Stays good for as long as you need. I always use them up before they go bad.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Ferguson:
I always take "the juice" from briskets and put it in containers in the fridge. After a day or so, the fat rises to the top and the jelly settles to the bottom. Then I spoon the jelly into ice cube trays and freeze 'em. When they are solid I remove to zip lock bags and leave in the freezer.

Stays good for as long as you need. I always use them up before they go bad. </div></BLOCKQUOTE>

I like that idea. Thanks Tom!

JimT
 
Hey Jim-

I can't wait to hear the second half of this story - when Jan pours herself a scotch over your brisket cubes!!
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Bill
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Sutton:
Hey Jim-

I can't wait to hear the second half of this story - when Jan pours herself a scotch over your brisket cubes!!
icon_biggrin.gif


Bill </div></BLOCKQUOTE>

Mmmmmm,,,,Smoked scotch! Maybe you could incorporate a little bit into one of your homebrews!

I tried a little experiment last night, using some of the fat that had floated to the top to fry up a veal pattie for a quick and easy veal parmesan. Not good at all!!!
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JimT
 
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