bander7003
Full Fledged Farker
- Joined
- May 6, 2007
- Location
- Littleton, Colorado
As if I have too ask:
I have a garage fridge where I put stuff I don't need all that often. I was cleaning it out and found that I had forgot about having 3 pounds of pork belly that I was going to cure into bacon. Don't know how I spaced having that, but it was in the bottom of the fridge in vacuum sealed. Bought it in early February. I'm thinking I should probably throw it out. It hasn't been opened or frozen since purchase.
As long as I'm asking, how long is it safe to "wet age" a brisket if the brisket remains vacuum sealed and in a fridge that is around 36 degrees?
I have a garage fridge where I put stuff I don't need all that often. I was cleaning it out and found that I had forgot about having 3 pounds of pork belly that I was going to cure into bacon. Don't know how I spaced having that, but it was in the bottom of the fridge in vacuum sealed. Bought it in early February. I'm thinking I should probably throw it out. It hasn't been opened or frozen since purchase.
As long as I'm asking, how long is it safe to "wet age" a brisket if the brisket remains vacuum sealed and in a fridge that is around 36 degrees?
