Aging brisket
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How long do yall’ wet age a brisket ? Or maybe I should ask how long can you wet age a brisket ? I have left some as long as 20 days but thinking about trying a little longer.
Thanks
Big D
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@txbigly
I’d say 30-45 days still isn’t too long. I wouldn’t go much past 45 though.
As long as it is still in the original vacuum packaging, and the packaging doesn’t start to expand (gas released from the meat), you should be fine wet aging for quite some time. When you open the package, you should notice pretty quickly if it sat too long and spoiled. The odor will be quite foul and noticeable. So, I’d shoot for the 30-45 day mark, and you should be good with that.
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Im at about 27 days with a couple now. Probably fire up the smoker mid week.
Thanks Austin !
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companies like IBP will back the product up to 30 days from kill date. at work I age hung beef usually 60 to 90 days. but it’s not wet aged.
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@craigrice Currently the only least expensive thing we have that will do this is the E-Z Slider and that is beyond what anyone would want to spend on something to make homemade sliders.
If weston or anyone else ever makes a slider press that hooks up to the stuffers or grinders you can be sure we will sell them!
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Okay, Im sure you’ve already done this but in the one on the left the knob is screwed in and somewhat loose, on the left it is screwed in all the way AND I am pulling back on it, it drags the thicker part back into the recess. Also, I assume you have removed the screw and the handle from the other side and pulled out the brass piece over there as well?
I assume you have tried that as you attempted to spread out the sides. I’d try shooting some blaster or wd40 from both the inside and around the knob area and let it sit on its side a little. I think it is most likely going to be a rusty spring or rust on the threads and that blaster stuff is pretty amazing at dealing with rust.
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