[Jeff_in_KC]

As long as my cryovac is sealed, I usually get 45 to 50 days on my briskets. Pork, I like to be about a full week from kill date before I cook it to allow for the rigor to reduce to relax the muscles. Was told by a butcher it takes about four to five days to get pork to it's best condition to cook. Whether that's true or not, I have no idea. So I just go that route anyway to be sure.