Vacuum Packed Brisket Filling with Air - Page 2

Ron_L · 09-19-2013, 09:33 AM

Unless you know the store's policy on setting the sell by date, it means nothing. It could be two weeks after they receive it, which could be weeks after the pack date, or it could be based on the pack date. Without knowing that, and how far from their reference date they set the sell by date it tells you nothing.

If the cryo is just loose, is may have a pin hole in it. It it is tight in spots and has bubbles, that's normal as the meat ages. But, if it is inflating, get rid it it!

columbia1 · 09-19-2013, 09:45 AM

Quote:

Originally Posted by Ron_L

Unless you know the store's policy on setting the sell by date, it means nothing. It could be two weeks after they receive it, which could be weeks after the pack date, or it could be based on the pack date. Without knowing that, and how far from their reference date they set the sell by date it tells you nothing.

If the cryo is just loose, is may have a pin hole in it. It it is tight in spots and has bubbles, that's normal as the meat ages. But, if it is inflating, get rid it it!

Agree!! we have taken Briskets 45 days past the pack date and they were awesome, normally once we start seeing the bubbles inside the pack start to expand we will put them in the freezer or cook.

Ron_L · 09-19-2013, 09:51 AM

Quote:

Originally Posted by columbia1

Agree!! we have taken Briskets 45 days past the pack date and they were awesome, normally once we start seeing the bubbles inside the pack start to expand we will put them in the freezer or cook.

Yep... I prefer not to freeze, but decent sized briskets have been hard to find around here this year so I have been hoarding them

The two that I have for this week's competition were aged 50 days and then frozen.

kingstar · 09-19-2013, 09:57 AM

Thanks everyone for the replies. It was cryovaced, so going past the sell by date wasn't too concerning as lots of people here do that regularly as part of wet aging. I plan to cook it this weekend so I will see how it looks and smells when I open it.

kingstar · 09-19-2013, 10:07 AM

Another question. Since this brisket will be cooked probably to over 200°, wouldn't that kill off anything that would cause illness? The meat would probably taste bad, but shouldn't all the nasties be dead?

QDoc · 09-19-2013, 10:17 AM

I've been told when gas bubbles get to "quarter" size you need to freeze or cook it.

BBQ Bandit · 09-19-2013, 10:31 AM

Quote:

Originally Posted by kingstar

Another question. Since this brisket will be cooked probably to over 200°, wouldn't that kill off anything that would cause illness? The meat would probably taste bad, but shouldn't all the nasties be dead?

There are many different aspects of food borne illnesses that is more than just killing off the 'live' nasty organisms.
After the organisms are killed off by temp - the excrements from these nasty organisms left behind are still toxic and dangerous.

http://www.foodsafety.gov/poisoning/causes/index.html

HookedOnQ · 09-19-2013, 10:31 AM

Being in the fridge and not frozen for that long I would be concerned. The biggiest problem with being in the fridge is most people are constantly in and out of them so the temps are not stable they rise and fall causing stuff to go bad faster. Im not one to waste anything but I would be very cautious of it

Ron_L · 09-19-2013, 11:36 AM

Quote:

Originally Posted by kingstar

Thanks everyone for the replies. It was cryovaced, so going past the sell by date wasn't too concerning as lots of people here do that regularly as part of wet aging. I plan to cook it this weekend so I will see how it looks and smells when I open it.

People who wet age briskets safely don't look at the sell by date. The only reliable dates are the packing or kill date. Sell by dates are set by stores based on some unknown criteria and cannot be replied on for safe aging.

Quote:

Originally Posted by kingstar

Another question. Since this brisket will be cooked probably to over 200°, wouldn't that kill off anything that would cause illness? The meat would probably taste bad, but shouldn't all the nasties be dead?

Cooking to 200 may kill the nasties, but I'm not willing to invest my time or fuel cooking bad meat.

ButtBurner · 09-19-2013, 12:15 PM

I would not waste my time on it. Toss it and buy another one

what are you out? $30?

beats cooking potentially rotten meat

gettinbasted · 09-19-2013, 03:33 PM

I routinely take my briskets to 50+ days. Cut the cryovac open. If the meat is bad, you will know.

Happy Hapgood · 09-19-2013, 05:00 PM

If it was me, I would cook it then try it out on the MIL first but that's just me.

Diesel Dave · 09-19-2013, 05:03 PM

^^^

Now's there's a stellar idea

sliding_billy · 09-19-2013, 07:21 PM

Who am I kidding. I'd probably eat it still.

jeffturnerjr · 09-19-2013, 10:33 PM

Is a brisket really worth getting completely crap faced sick? Toss and buy another.

09-19-2013, 09:33 AM	#16
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Unless you know the store's policy on setting the sell by date, it means nothing. It could be two weeks after they receive it, which could be weeks after the pack date, or it could be based on the pack date. Without knowing that, and how far from their reference date they set the sell by date it tells you nothing. If the cryo is just loose, is may have a pin hole in it. It it is tight in spots and has bubbles, that's normal as the meat ages. But, if it is inflating, get rid it it! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

09-19-2013, 10:31 AM	#23
HookedOnQ is one Smokin' Farker Join Date: 12-31-12 Location: chesterfield, va	Being in the fridge and not frozen for that long I would be concerned. The biggiest problem with being in the fridge is most people are constantly in and out of them so the temps are not stable they rise and fall causing stuff to go bad faster. Im not one to waste anything but I would be very cautious of it __________________ BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE.

09-19-2013, 12:15 PM	#25
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	I would not waste my time on it. Toss it and buy another one what are you out? $30? beats cooking potentially rotten meat __________________ Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL]

09-19-2013, 03:33 PM	#26
gettinbasted is One Chatty Farker Join Date: 09-14-12 Location: Springfield, MO	I routinely take my briskets to 50+ days. Cut the cryovac open. If the meat is bad, you will know. __________________ Gateway Drums - THE Insane Can Posse - gettinbasted.com

09-19-2013, 05:00 PM	#27
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	If it was me, I would cook it then try it out on the MIL first but that's just me. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

09-19-2013, 09:57 AM	#19
kingstar Got Wood. Join Date: 12-06-12 Location: Mesa	Thanks everyone for the replies. It was cryovaced, so going past the sell by date wasn't too concerning as lots of people here do that regularly as part of wet aging. I plan to cook it this weekend so I will see how it looks and smells when I open it.

09-19-2013, 10:07 AM	#20
kingstar Got Wood. Join Date: 12-06-12 Location: Mesa	Another question. Since this brisket will be cooked probably to over 200°, wouldn't that kill off anything that would cause illness? The meat would probably taste bad, but shouldn't all the nasties be dead?

09-19-2013, 10:17 AM	#21
QDoc is one Smokin' Farker Join Date: 03-02-07 Location: Pine Bluff, Arkansas	I've been told when gas bubbles get to "quarter" size you need to freeze or cook it.

09-19-2013, 05:03 PM	#28
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	^^^ Now's there's a stellar idea __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

09-19-2013, 07:21 PM	#29
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Who am I kidding. I'd probably eat it still.

09-19-2013, 10:33 PM	#30
jeffturnerjr is One Chatty Farker Join Date: 08-20-13 Location: Odessa, TX	Is a brisket really worth getting completely crap faced sick? Toss and buy another. __________________ Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman