HolySmoke77
Knows what a fatty is.
Can someone point me to a link, thread or site on the proper procedures, do's and dont's of wet aging? Thanks!
Wet Aged Briskets
- Thread starter HolySmoke77
- Start date
bruno994
Full Fledged Farker
Stick them in low traffic fridge for 28 days, in original cryovac packaging. Then off to the freezer for me, unless I have one that times out right for a comp, then I cook it that weekend.
82's BBQ
Full Fledged Farker
You need to know the kill date. As Bruno said though:
Leave in the cryovac
Let it sit in a fridge, preferably one that isn't used for normal everyday things, for 28 days
I personally freeze mine first and then age, but that seems to be just a matter of opinion.
Leave in the cryovac
Let it sit in a fridge, preferably one that isn't used for normal everyday things, for 28 days
I personally freeze mine first and then age, but that seems to be just a matter of opinion.
Red Valley BBQ
is one Smokin' Farker
I age to around 40-42 days, but other than that...what they said.
Burnt at Both Endz
Babbling Farker
I disagree with the frig, you need a cooling system that has no defrost cycle, in my humble opinion.
Maybe a setup like so....
Maybe a setup like so....
Dr BBQ has a thread on this here I believe
JD McGee
somebody shut me the fark up.
We age ours in a dedicated fridge for 30 days from the kill date then freeze them...average temp is 34-36 degrees. Be sure the cryovac is tight...air is your enemy. 
FlavorSavor
Knows what a fatty is.
I've gone as long as 55 days. I've heard of others going longer. They get pretty stinky after 45 days. Smells like money.
