I try to age no more than 50 days, but I try to shoot for 30-45. I've heard others shoot for 28 as optimal. Not sure why that's my target. Just is.
I've been told that you want to be between 32-45 degrees. Below 32 and you are freezing, over 45 and your brisket can start to spoil. I have a separate fridge in my garage set to 38 degrees that rarely gets opened. Your family fridge in the kitchen can experience temp swings as everyone is getting in and out of it.
Also, if the cryo is broken, your window for wet aging is closed. You want to start cooking that brisket in a few days.
I'm no meat expert, but this is what I've learned. Didn't know hardly anything about aging a year ago.
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Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)
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