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Reply to "Wet Aging"

I like about 30 days from kill date on my briskets. I have gone up to 45, but I personally did not like the end result. Either did the judges.

I bought cheap box freezer from Lowe's (about 100 bucks) to age and store my comp meats. I use an old brewers trick with an external Thermostat that I plug into the wall and then plug the freezer into.

Basically, it is a Johnson Control unit that I run the Thermo into the freezer and I can set the temp, which I set to 35. The freezer turns on as normal, but when the desired temp is reached it cuts all power to the freezer. So it is really efficient as far as energy usage, casue it is off for most of the time.

I did learn that you can not really dry age well, as there is no moving air like there is in a traditional fridge. Live and learn, but is Wet ages very well.
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