Thread: Comp Meats
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Old 04-08-2011, 04:21 PM   #10
worthsmokin
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Join Date: 09-23-09
Location: Grant City, MO
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Pork I buy for comps a few days before. Brisket you can wet age up to 45 days then freeze. If you wet age you need to know the kill date (pack date) and the only way get that is on the case it came from.

If you wet age put it in a fridge that don't get used much. Need to maintain a fridge temp of 36-38 degrees
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