Thread: Aging Brisket
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Old 01-12-2006, 08:07 AM   #1
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Join Date: 05-02-05
Location: Grain Valley, MO
Default Aging Brisket

Who ages their beef (brisket specifically) for competitions? How long do you age it and how do you do it? Just leave it in the cryovac in a cold refridgerator? I have heard that you can age it for up to 50 days from the kill date but how do you know the kill date unless you buy it from a butcher who did the killing?

If there is another thread out there on this I couldn't find it.

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