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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 02-17-2011, 09:06 AM   #1
monty3777
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Default brisket safety

I think I made a real bonehead move. I bought a brisket on Tuesday for this weekend's cook. I was pretty excited about the prospect of finally doing some cooking so I took it out of the cryo and trimmed it. Then I put it in a Tupperware container and into a cold fridge. It only now occurs to me that I did all this 4 days before the cook - again, I was excited to DO something. Since this is a practice brisket I have the meat sold to someone. Would you cook it for them or is 4 days in the fridge out of the cryo too long?
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Unread 02-17-2011, 09:35 AM   #2
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Yes it is fine, completely fine. You will know when you open it if its not. If it is bad I would bring it back to the person who sold it to you and demand a refund. It should last at least 10 days out of the cryo.
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Unread 02-17-2011, 11:46 AM   #3
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it will be fine....
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Unread 02-17-2011, 12:18 PM   #4
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As long as your fridge is 40* or below, you should be fine.
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Unread 02-17-2011, 01:36 PM   #5
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If you open the fridge and it has eaten the lettuce, then it's probably bad.
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Unread 02-19-2011, 09:53 AM   #6
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Ever buy meat from the "clearance" section at the supermarket like I do? It's been out of the cryovac for a week most likely. Color and odor should be your guide, no matter what. If it's green or has that sickening sweet rotten smell it's no good. Your brisket should be in primo shape. We like to age meat for a few days wrapped in damp (not wet!) paper towels, changing them when the become saturated. Good luck.
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Unread 03-04-2011, 09:00 PM   #7
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I have a cook for this weekend and it is supposed to rain. Last time I sold in the rain it hurt my sells. Is it ok to freeze a brisket that has already been rubbed with the dry rub and will it change the taste if I freeze it and pull it out for next weekend?
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