喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-18-2013, 11:08 PM   #1
kingstar
Got Wood.
 
Join Date: 12-06-12
Location: Mesa
Downloads: 0
Uploads: 0
Default Vacuum Packed Brisket Filling with Air

I've had a vacuum packed brisket that I bought about 4 weeks ago in my fridge. I just noticed today that it is getting quite a bit of air in it. Almost as if it had sprung a leak. I've tried rotating it around all over and none of the blood leaks out anywhere, so I think it is actually still sealed. I don't see any signs of discoloration. I'm going to let my nose be my guide when I open it this weekend. Anyone else have any experience with this?
kingstar is offline   Reply With Quote


Unread 09-18-2013, 11:38 PM   #2
AZScott
Take a breath!
 
Join Date: 02-22-08
Location: Phoenix, AZ
Downloads: 0
Uploads: 0
Default

Yep. As it ages it releases gas. When was the pack date? If there is a lot of air it may be bad but like you said, go by your nose.
__________________
Little Miss BBQ
AZScott is offline   Reply With Quote


Unread 09-18-2013, 11:43 PM   #3
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

That sounds bad to me. I'm thinking your nose is not going to like it... :(
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Unread 09-18-2013, 11:49 PM   #4
kingstar
Got Wood.
 
Join Date: 12-06-12
Location: Mesa
Downloads: 0
Uploads: 0
Default

Don't know the pack date. The sell by date is 9/5. I'll be opening it outside in case it's bad. I will be very unhappy as this is the first whole brisket I have found in my area. I wanted to cook it before now, but life got in the way.
kingstar is offline   Reply With Quote


Unread 09-19-2013, 01:57 AM   #5
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

Just keep in mind that cryovaced meats, in many cases, will initially have an "off" smell when you first open them, sometimes it can be pretty strong, so make sure and give it a good rinsing before you toss it. If it still smells real bad after a good rinse then it's likely history.

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Thanks from:--->
Unread 09-19-2013, 03:13 AM   #6
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

When are you planning on cooking it? With a sell by date that long ago, it probably should have been frozen.
sliding_billy is offline   Reply With Quote


Unread 09-19-2013, 05:10 AM   #7
Diesel Dave
Babbling Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Downloads: 0
Uploads: 0
Default

Sorry to say it, but I'm betting it's bad
__________________
HELP BIGMISTA GET HIS DREAM
Join us in the Throw Downs for all kinds of fun!!
IMBAS Certified MOINK baller
WWGALD

Michigan Custom Cue "Serving those that have served us"

][][][%er

There is NO Secret Squirrel Society
Diesel Dave is offline   Reply With Quote


Unread 09-19-2013, 05:57 AM   #8
JONESY
is one Smokin' Farker

 
JONESY's Avatar
 
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
Downloads: 0
Uploads: 0
Default

Your like 15 days past the sell by date. I wouldn't even open it, just trash it.
__________________
Life is to short for green tea and tofu; pass me another half rack and a beer…
JONESY is offline   Reply With Quote


Unread 09-19-2013, 06:13 AM   #9
IamMadMan
Quintessential Chatty Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by JONESY View Post
Your like 15 days past the sell by date. I wouldn't even open it, just trash it.
^^^^^^ I agree

Two weeks past the sell-by date, I wouldn't take the chance. A day or two I'd take the time to check it, but not two weeks.

I would have put it in the freezer if I were not going to use it that first week even though it was in the safe date.
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote


Unread 09-19-2013, 06:19 AM   #10
winochef
Knows what a fatty is.
 
Join Date: 08-14-13
Location: Williamsburg Va.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by JONESY
Your like 15 days past the sell by date. I wouldn't even open it, just trash it.
+1
__________________
Stumps XL Baby, Large BGE 1999(Sold), Napoleon Built in, Cyber WiFi BBQ Guru
winochef is offline   Reply With Quote


Unread 09-19-2013, 06:19 AM   #11
Dim
Got Wood.
 
Join Date: 06-22-13
Location: Cambridge UK
Downloads: 0
Uploads: 0
Default

my mom and dad used to buy meat in bulk (a whole sheep, a whole pig, a beef hindquarter several chickens etc ....

the butcher used to cut the meat, and pack in plastic bags .... those were the days before vacuum pack machines were freely available

the meat used to be packed in a chest freezer, and the meat was still good 6 months later
Dim is offline   Reply With Quote


Unread 09-19-2013, 06:29 AM   #12
Smokin Pete43
Got Wood.

 
Join Date: 08-03-13
Location: Babylon, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Dim View Post
my mom and dad used to buy meat in bulk (a whole sheep, a whole pig, a beef hindquarter several chickens etc ....

the butcher used to cut the meat, and pack in plastic bags .... those were the days before vacuum pack machines were freely available

the meat used to be packed in a chest freezer, and the meat was still good 6 months later
The Key words here are "packed in a chest freezer"
Smokin Pete43 is offline   Reply With Quote


Unread 09-19-2013, 07:02 AM   #13
Hcs
Knows what a fatty is.
 
Join Date: 09-09-12
Location: GlenAllen va
Downloads: 0
Uploads: 0
Default

From experience( I do commercial refrigeration) when a fridge gets above temp for extended amount of time usually the packaging will start to swell. And considering a lot of meat packers now inject the meats to prolong shelf life it can really smell bad. This is why I use a family owned market that cuts to order for me to buy all my meats they have whole cows in the walk ins!
__________________
Uds chargriller pro weber kettle chubby g2
Hcs is offline   Reply With Quote


Unread 09-19-2013, 07:19 AM   #14
RobKC
is one Smokin' Farker

 
RobKC's Avatar
 
Join Date: 07-10-07
Location: Summerville, SC
Downloads: 0
Uploads: 0
Default

I don't know how all stores set their sell dates, but I normally wet-aged brisket bought from Hy-Vee in KC about 3 weeks past the sell by date. At that point, I either cooked or froze the brisket. Never had a bad one as long as the cryovac was intact. Those briskets were stored at 34-36 degrees in a modified chest freezer.
__________________
Go For Smoke BBQ - Summerville SC
RobKC is offline   Reply With Quote


Unread 09-19-2013, 07:49 AM   #15
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

Just because the meat is past the sell by date doesn't mean it is bad. If it was cryovac'd you can wet age it for a couple weeks past it. The big things to keep an eye out is the packed date, and making sure it is kept nice and cold 32-36 degrees.

I would be a little concerned with the bag puffing up. That means that gasses are being released. The gasses could be from the meat just aging (although the 2 that I have wet aged, the cryovac didn't puff up any) or it could be bacteria such as botulissum causing the gas release. I would open up the pack and give it a good rinse. If it smells bad after that, toss it.
__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:53 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.