Thread: Aging Brisket
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Unread 02-04-2008, 08:14 AM   #13
hnd
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you can easily dry age that brisket.

there are 3 things you need...

34-38* in temperature
65-75% humidity
air movement

obviously your fridge can take care of the first one.

find something that can gauge humidity and get it in there. if you are lower than 65, find a big sponge and put it in a tupperware container. fill up the container 1/2 way.

if you are using a larger fridge, take a small office fan and place it on the bottom shelf and the meat on a higher shelf. turn the fan on low.

let set for 14-21 days. trim the crust off (trim it off well it doesn't taste good) and there you have a dry aged brisket.
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