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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-13-2007, 10:01 PM | #1 |
Knows what a fatty is.
Join Date: 07-18-06
Location: Austin, TX
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How long does a packer last?
So, I bought a packer brisket about 2 weeks ago. However between work, crap weather, and a dirty pit, I haven't gotten around to Q'ing it. I am planning on tonight or tomorrow, IF it's still good. Is it?
I heard they keep awhile..... |
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07-13-2007, 10:03 PM | #2 |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
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2 weeks without freezing it might be pushing it. Only thing I can say is go by smell.
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MOFO Chapter Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker |
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07-13-2007, 10:07 PM | #3 |
On the road to being a farker
Join Date: 05-28-07
Location: Rockwell City Ia.
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2 Weeks without freezing, Chunk it. It ain't worth the stomach ache.
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_______________________________ Johnny Ringo: Isn't anyone here man enough to play for blood? Doc Holliday: I'm your huckleberry. |
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07-13-2007, 10:13 PM | #4 |
On the road to being a farker
Join Date: 06-11-07
Location: Lenexa, KS
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It really depends on if it was aged when you got it and if the cry-o-vac is still good. Many people wet age brisket 40-50 days, so if it was fresh when you got it and the cry-o-vac is still good (no holes) then you are fine. The trick is knowing how fresh it was when you got it. Most grocery stores will probalby be pretty fresh. A meat shop might age it ahead of time. I agree with BadBoysBBQ check the smell. Aged meat will have a pungent smell but not rotten.
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Lee West [B][URL="http://www.thepickledpig.com"]The Pickled Pig[/URL][/B] Lenexa, KS :icon_cool |
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07-13-2007, 10:18 PM | #5 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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If it was cryo-vaced and it has been kept below 40* the whole time it aint even ready yet!
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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07-13-2007, 10:34 PM | #6 |
Knows what a fatty is.
Join Date: 07-18-06
Location: Austin, TX
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sounds good guys. I'll give it a good whiff then.
thanks. |
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07-14-2007, 12:14 PM | #7 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Before cooked- I concer with the smell test.
After cooked- Never had one last more than a week due to rapid consumption.
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www.facebook.com/BarkinDawgsBBQCatering |
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07-14-2007, 01:35 PM | #8 |
is One Chatty Farker
Join Date: 12-16-05
Location: North Carolina
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So what would everyone say ... anything under a week ... don't worry about the smell test? Or just get in the habit of always giving it the smell test?
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Transplanted Texan now living in North Cakalacky GOSM w/ SFB mod UDS Smoker 22.5" Weber Kettle /usr/bbq |
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07-14-2007, 01:46 PM | #9 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Quote:
You should, look, feel, and smell all the product you cook. Doing so will give you a better understanding of what your cooking, and you will develope a "feel" for good quality verses not so good. Also you will know what good fresh meat should smell like, so you will know when you hit a bad piece. FOR YOUR BRISKIT, ushi , a couple of weeks in a decent fridge should do no harm, unless it was over the hill to begin with.
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qman Para Bellum |
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07-14-2007, 01:53 PM | #10 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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About 3-4 years on average. Or until their knees go.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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07-14-2007, 01:55 PM | #11 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
If you open the brisket and its got a green tinge to it and strong smell although beef can have a strong smell and its feel is slimy even after rinsing it good, then I would say its done went over the hill. But if you have dogs you could cut it up and boil with a little salt and feed it to them so its not a total wast. Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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07-14-2007, 03:30 PM | #12 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Yep - If you live closer to Oz than Missouri send it my way.
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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07-14-2007, 03:37 PM | #13 |
is One Chatty Farker
Join Date: 10-19-06
Location: Montgomery, TX
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yup, I always go by the smell and feel. Cryo-vac's last a long time.
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Skinny Cooks Can't Be Trusted! Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.
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