Reply to "Wet Aging"

Former Member

quote:
Originally posted by BBQTom:
OK - sorry for the dumb question but I really want to get this straight. Are you saying that I can wet age a whole packer brisket I get from WalMart as long as it's in the original, properly sealed cryovac by just putting it into the refrigerator and keeping it under 38 degrees for up to 50 days from the kill date? Also, would you have to cook it and eat it right after that or could you freeze the meat after the aging process?

Thanx for the help!

Yes, you could age it as you describe. Many comp teams do.

After aging, you could then freeze it if you wanted to.

6/8/095:19 PM

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