Reply to "Wet Aging"

Former Member

quote:
Originally posted by BBQTom:
... 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?

You missed the point about kill date. You need to know that if you're going for the extreme end of the range.

I wouldn't do one more than about 3 weeks (especially from WallyWorld) if I don't know the kill date. Stores that sell to the public will freeze meat and unfreeze for selling and do any number of things to keep meat for sale.

Also, I would keep in mind the grading comment I made. I wouldn't waste my time on a cheaper cut of meat, but if you want to try it you can.

6/9/097:30 AM

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