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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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11-17-2010, 09:29 PM | #1 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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Brisket Question
I got a quick question, I bought a bunch of briskets, picked some out for comps, used them, and trimmed and froze the rest. I decided to take one out for practice, its been in the fridge for 3 days. It smells just fine, but the texture seems soft, down right almost mushy.
Still good to go? TIA
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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11-17-2010, 09:35 PM | #2 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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How long was it in the freezer. If it smells god and it has only been 3 days I would say go for it, but right away.
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11-17-2010, 11:05 PM | #3 | |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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Quote:
TIA, Mike
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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11-18-2010, 05:43 AM | #4 |
is One Chatty Farker
Join Date: 10-19-06
Location: Montgomery, TX
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if they don't smell, they should be fine. next time don't trim and freeze, freeze them whole if you can.
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11-18-2010, 08:32 AM | #5 | |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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Quote:
Did you wet age them for 40 days ?
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11-18-2010, 09:33 AM | #6 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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That's what it sounds like to me...
Sorry to go against the grain, but if they don't seem perfect, I toss them. Not worth the risk as far as I'm concerned.
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11-18-2010, 12:20 PM | #7 | |
Full Fledged Farker
Join Date: 10-29-06
Location: Paola, Kansas
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Quote:
One the other hand with the mushiness, you could just be looking at cell damage to the meat from the freezing which would definitely affect the moisture in the meat when you smoke the briskets. The biggest key to look for (smell for) is a strong odor from the meat, If it is gamey, I would have a hard time serving them to humans. Just my humble two cents...Good luck.
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11-18-2010, 12:38 PM | #8 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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I'm with HarleyEarl on the cell damage part. When flesh freezes, the cytoplasm inside the cells expands and ruptures the cell walls. When it thaws, you lose a good deal of the stucture of the meat and much of the moisture will release into the spaces between the muscle fibers causing the "mushiness" you feel.
This happens more when the freezing process is slow. The faster the meat freezes, the less cell damage you will have. That being said, it should still be good to eat as long as there's no detectable odor.
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11-18-2010, 06:53 PM | #9 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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thanks guys, I end up throwing it away. I really gave it a good look this morning, and decided it was too mushy, and had some gray to it. it passed the sniff test just fine, but,,,,, just couldn't smoke it.
. lesson learned, don't trim it, keep it in the cryovac!
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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