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.
Retail Products Manager at Walton's and host of WaltonsTV
Posts made by Austin
RE: Aging brisket
RE: This weekend and next week
I’m back in charge for a bit! Haha!
I’ll do my best to respond faster than @Jonathon normally does, but may be slightly slow at times. Everything has to be a competition, right? Everyone can judge how it goes when Jon gets back.
Have fun @Jonathon, and we do have fire extinguishers on stand-by!
RE: Sous Vide vs. Reverse Sear...
When I use a seasoning rub, most people would tell me I over season it, but I feel like I am doing the proper amount. I find that using mustard allows me to put even more seasoning on something, so that is why I do it. Usually only on large and thick pieces of meat like a pork butt though. I haven’t really compared the difference on the bark thickness though, so I’ll have to test that next time.
RE: Grilled frozen pizza
@PapaSop Jack’s pizza is great on the grill! I usually cook mine on a pellet grill, and it turns out awesome! I always feel obligated to add extra cheese to frozen pizzas too. If you do wood chips with it, go sparingly. I am still scarred by the last time I cooked pizza on a kamado style grill, I added wood chips (…way too many…) and the pizza ended up tasting like I was just biting into a bitter piece of hickory wood.
Another great thing on frozen pizza too is Garlic Romano. I don’t remember if @Jonathon has used it on pizza, but I’m sure he’ll attest with me that it’s one of the best all around seasonings, and I think it is incredible on pizza.
RE: How To Make Homemade Snack Sticks
If you want to use an oven, check out this post here for some helpful tips:
For making a skinless snack stick, you can follow the same beginning process. Same ingredients, grind, mix, etc. When you stuff, you are just using the jerky shooter instead of a stuffer, and no casing. So, you want to stuff the sticks directly onto a cooking rack, or pan, etc. that you can place in the oven. To get the oven to stick to the temperatures you will want to try to hit in the cook cycle, read the article above, but you will also have to experiment a bit with your oven to see how you can make it work best in your case. They key is a low starting temp with a gradual increase. Starting the cooking process with a higher heat will end up with a less than desirable product, but at least still edible as long as you cook to a 160 internal temp.
We don’t have any other full write-ups using a jerky shooter. Just try to follow the info in the recipe here as closely as you can, or also read through the Meatgistics University article here: https://meatgistics.waltonsinc.com/topic/1463/meat-processing-equipment-208-low-temp-oven and when it comes to cooking, trying to follow the same cook cycle as you would on a smoker, but read the article about cooking in an oven above.
RE: Faux dry aged beef experiment phase 2
We could start using A5 Wagyu for different things, just don’t pay attention as prices on all our seasonings, equipment, etc. starts going up!
It would be kind of cool to try once, but that is still a hard sell.
RE: Reuben Brat Question
For the Reuben Brat, I would use approximately two 15 oz cans of sauerkraut for a 25 lb batch.
If you wanted to make a sauerkraut brat with that as the main flavor profile, you could use up to 5 lb of sauerkraut.
For caraway, I’m seeing anywhere from 20 grams to 100 grams in a 100 lb batch of sausage, but nothing specific for a reuben or sauerkraut brat.