Freezing Vac packed Brisket?

On Oct 28, 10:45*am, "Big Jim" <[Only registered users can see links. ]> wrote:


Ditto.

I never gave a thought to freezing an thawing a briskets. Just do it
once, though. Thawing it and then changing your mind (bad weather,
etc., that keeps you from smoking) and re-freezing makes the meat
texture funky.

After reading about it somewhere a few times, then finally here, I
tried wet aging a brisket. I worked great, and it added another
dimension to the flavor and texture.

After being in the fridge for exactly six weeks from purchase, I took
it out and washed it off. It smelled different, but no bad. Kinda of
like when you clean game and have that really rich blood smell; not
bad, just different.

A night in the fridge with rub on it, then out to the smoker to cook
as usual.

The results were great. The meat had a more intense meat flavor to it
all the way through, not a bite was bland. It's hard to describe.
The best way would be to compare an aged steak to a non-aged steak.
Both are good, but it depends on what you are in the mood to eat. I
now leave the briskets in the fridge for about 3 weeks or so before
cooking.

Robert

Brick said:

Me too! I got sent to a cardiologist recently because of a minor change in
EKG that was probably due to a medicine. They expected problems because I
have all the risk factors, being treated for high blood pressure, treated
for high cholesterol which is still too high on the bad stuff and too low on
the good stuff, borderline high blood sugar, reformed smoker, poor exercise
habits, somewhat overweight, 57 years old. So they do this thing called a
Cardio Scan which is supposed to reveal calcified plaque in the heart. Nada.
Zip. Negative. Nothing to see here. OK, so then they do an Ekogram or
something like that, sonogram on the heart to make sure things are pumping,
arteries are open, valves working correctly, etc. Nada again. Zip. Nothing
to see. And they ordered blood tests. Nada again.

I can't wait until I see my GP again so I can say neener neener.

MartyB

[Only registered users can see links. ] said:

I also find a distinctive odor to the cryo aged beef, and make sure to rinse
and dry the beef before seasoning it up. Once well rinsed that odor
disappears. It comes from the blood in the pack. And if it's been in a
little too long, or somehow the package was compromised, then there is a
very distinct foul odor to the cryo blood which is similar, but very
unpleasant, and it will remain on the meat even after rinsing.

MartyB in KC

"Nunya Bidnits" <invalid@invalid.invalid> wrote:

I love negative test results. I've had an unremitting headache in the outer
lower right part of my brain for over a year. Mostly low level,
occasionally bad enough that I have to take a couple of Tylenol every two
or three weeks, but always there. Brain MRI and MRA of the Circle of
Willis, ordered by Neurologist, were normal. Finally, my doctor sent me to
see a Neurosurgeon, who ordered CT scans of my mastoids and sinuses. Turns
out my sinuses are completely stuffed and blocked. He sent me to an ears,
nose, throat doc. I'm now taking an antibiotic (Augmentin) and Nasonex
($$$). Get another sinus CT in a month and see the e.n.t guy a few days
later. Gotta get this done before Obamacare kicks in.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: [Only registered users can see links. ] Thank a Veteran!
Support Our Troops: [Only registered users can see links. ] You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Nick Cramer said:

There's a generic spray, based on Flonase, that is much cheaper, and does
exactly the same thing as Nasonex. It's called flucitasone proprionate. I
know it works because I have bad allergies and use the stuff all the time.

ENTs are notorious for being beholden to the big drug companies, the kind of
predatory alliance that makes me wish Obamacare would hurry up. But
regardless, if the ENT doesn't want to give you the generic, I bet your GP
will. That's where I get mine.

MartyB

"Nunya Bidnits" <invalid@invalid.invalid> wrote:

Thanks, Marty. My co-pay for 17 gms of Nasonex is $34! I'll re-fill it with
the generic.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: [Only registered users can see links. ] Thank a Veteran!
Support Our Troops: [Only registered users can see links. ] You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On Oct 29, 10:55*am, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:

Exactly my experience.

That's why I have chickened out and don't go over 3 - 4 weeks in the
fridge with the briskets to age them. And before I will refrigerator
age, I make sure I ask Joe (my butcher buddy) how fresh they are.

If he isn't sure, or if they come from a certain plant he is familiar
with, I may only go from the weekend of shopping to the next weekend
before cooking.

The results after all, aren't different enough to take a chance on
someone's health, or worse throw out a $20 piece of meat.

Robert

"Nunya Bidnits" <nunyabidnits@eternal-september.invalid> wrote in message
news:hcd970$oli$[Only registered users can see links. ]...
.... wish Obamacare would hurry up. ...


Sad. Really, really sad to hear that.

B~

[Only registered users can see links. ] said:

Sometimes a pack date will be imprinted on the cryo. But often you'll have
to look at the case box to get the pack date. Ask your butcher friend to get
you one out of a box and check the date, then you'll know exactly how long
you can hold the meat.

MartyB