Wet ageing question

[K Kruger]

Good stuff, Ray.

It is true that there is a curve for aging and hence an optimum time, but time depends on temp (actual and steadiness) and so can vary, especially in a home kitchen. Enzymatic activity increases as temps rise as I'm sure you're know.

I've never seen a pack date on cryo but that doesn't mean that there are not packers who do it. Pack date gives you a reference point. So-called use-by and sell-by dates do not.

Certainly true that some freeze excess. Too, 'specialty' meats (read: offal and odd cuts) are often frozen because in many markets the demand is limited.

I am in complete agreement with you on the kill v. pack date issue.

Brandon-- Hard to know what to tell you as it's hard to know how stable your temps will actually be. Usually I discourage people from wet aging in unstable fridges but you'll have to decide what you think based on your situation. If you can monitor at least periodically you'll likely be fine. Ambient temps a degree or two above optimal does not mean the meat itself has risen in temp, provided those ambient temps are brief.

 

[Brandon A]

Ok, so it has been almost 3 weeks now (this sunday) since I stuffed my choice brisket flat in the back of the fridge to rot. Im not sure if I'll cook it low or high yet but, it may not be either, depending on if the meat is edible or not

I've read a few other things about wet ageing on the net. One of the things that stayed with me, was, if your cryo starts to bloat, your in trouble. Which makes sense.

I checked my brisket out today, there is more purge then there was to start with (dont know if I'd say ALOT more) but there is quite a bit now. And I would also say there is definately more air in the package. I wouldent call it a "bloat" by any means but there is more air in the package.......(not air but gas more likely as the air is sealed out) Just wanted to bump this and see what you guys think. I'm sure it will stink when I open it but I hope it will dissapate and be the best brisket I've made.

Brandon

 

[Pat McCreight]

Brandon,

I'm interested to hear how your experiment turns out. I too am aging a couple of packers for a competition in 2 weeks. Thought I would give it a try.

What's the ideal temp for wet aging? I have mine in a 36 degree fridge at the moment.

EDIT: It looks like 34-38 degrees is ideal.

 

[Brandon A]

Yep thats what I've read too Pat, my Maverick probe reads 40* in my fridge on the top shelf. However if I keep a partial gallon of milk on the top shelf (where the brisket it) it turns to slush. Sooo, either the therm is off a few degrees or milk starts to freeze at 40* I'm guessing the therm is reading a little high.

All I know for sure at this point is that my wife is ready for that meat to be out of the fridge so she can turn it down. Something about pouring the kids a glass of milk and it not comming out

I've decided on a high heat cook for tomarrow afternoon/evening. Wish me luck I'll probably need it, sometimes it seems I could mess up a one car parade

Brandon

 

[Brandon A]

In this photo I pushed all the air to one side so you can get an idea of how much air is trapped inside the cryo now. I'm not sure if its more then there was on Wednessday but its got me a little worried. Got that "bloat" word stuck in my head now. Anyone with experience in aging able to tell me if this much air is normal or not? I'm half tempted to open it up and rinse it off then return it to the fridge out of the cryo....any ideas?

Brandon

 

[K Kruger]

It looks fine to me from here. But your idea to remove it from its packaging now is just what I would do.

 

[Brandon A]

I feel better now

I cut the cryo open and stuck my nose right in there to get a whif. My initial reaction was, smells like deviled eggs, not rotten eggs but deviled eggs...*shrug* It didnt make me gag, or even get a eye water out of me so I'm thinking were on the path to victory.

I rinsed it well and patted it dry, when I was done I could still get a hint of odor when I put my nose right down to the meat, dont think it will be a factor. The flat felt very tender and bends very easily, and it looked like the muscle fibres were almost seperating in a few places. I wraped it up pretty tightly in foil and stuck it back in the fridge for tomarrow's cook.

Brandon

 

[Brandon A]

Well its 8am here and I just took the brisket out of the fridge and opened the foil, the smell has intensified, and I'm worried again.

It dosent smell very good, and I'm concerned about the meat's taste, maybe if it spends some time exposed to the open fridge air the smell will reside, but I doubt it...I dunno at this point, weather to bother smoking it or not. Regardless, I'm going to prep the WSM to cook something..... I dont have high hopes for the brisket at the moment.

Brandon

 

[K Kruger]

In the future, don't re-wrap tightly. Place on a rack on a sheetpan and just lightly drape with plastic.

How is it now?

(I'm brisket-ing myself today.)

 

[Brandon A]

It still has an odor to it, what do you think Kevin? Did it get too warm too many times in my fridge? My instints say trash it, that smell wont go away after cooking. I'd hate to do it though....or is a bit of odor to be expected? Too bad you couldent get a whif, you'd probably know instantly (I dont know the smelly difference between spoiled/perfectly aged yet) Good luck on your brisket, not that you need it

Brandon

 

[K Kruger]

Unfortunately I can't really tell you exactly.

But:

Yes, I'd expect a bit of odor--is should say aroma. It is kind of beefy with musky notes. It should not be sour, sharp or offensive.

I do not feel that you would instinctively want to chuck it unless you were getting offensive smells.

Therefore, I'd pitch it.

 

[Tom Chips]

Kevin's definitely the expert on the subject, but I would think that it would be fine to cook. I would be more concerned with the proper storage and temps etc, after the cook. The meat has to go to at least above 170 internal for quite a long time, and you will have killed off all pathogens at that point (not heat resistant toxins- if they're present) and more likely the temps will be around 190 internal.

The only way to know is to cook it and see.

 

[Brandon A]

I've stuck my nose on that brisket a dozen times now and I still cant decide if its good or bad. My feeling is that it must be right in the middle.

I am going to go ahead and cook it, food saftey is not the concern, so if it tastes like crap, it tastes like crap and lesson learned. Atleast if I try I will know, and the only thing I will be out is some charcoal

I'll be loosing the brisket either way. Its been a long learning experience, and I dont think I want to bail at the last minute. I might stand to gain a little knowledge here...

Brandon

 

[Pat McCreight]

How did it turn out?

 

[Brandon A]

We'll just say that I learned what spoiled smells like

heres the cook thread


edit: Last night I went outside and plugged in my little dorm fridge (which I was originally going to use for this project) When I went to make sure the dial was turned all the way to cold, I realized that somehow it had gotten turned all the way to the warm side...must have been the kids. I let it sit overnight on the coldest setting and this morning it is reading 27*

(empty, near the freezer shelf) Now that I know the fridge is more then capable of maintaing 34-38 degrees I think I'll have to try another wet age.

I guess it wasnt such a good idea to use the house fridge, especially having a family of 5 and someone constantly in and out of it. Lesson learned fellas!


Brandon