Teamfour
is One Chatty Farker
- Joined
- Jul 13, 2012
- Location
- Sterling...
I plan on competing in a comp April 4-5. What is the earliest you would buy a brisket so it would age and not have to be frozen?
I plan on competing in a comp April 4-5. What is the earliest you would buy a brisket so it would age and not have to be frozen?
If you all are in aging meat for whatever reason, I'd suggest buying a Johnson Control refrigerator controller. (used primarily for beer making).. you can program the tolerances in it. you plug your fridge into it, and it into the wall. it sends power to your fridge when needed.. kind of a guru for your fridge. When I was using a dry bag product for dry aging whole strips/ribeyes in the fridge, I'd set this thing to turn on at 38 and shut off at 34.. worked perfectly. Only used it for a fridge that holds nothing but meat.
Now, I use that controller for a deep freeze I have in my comp trailer. What I like about using a deep freeze instead of a refridgerator, is because it has an obvious low center of gravity, a lot better insulation, and when you open the door, the cold air stays low, and doesn't "fall out" like in the fridge. It will also hold temp for at least 6 hours without power.
http://www.amazon.com/Johnson-Contr...2411084&sr=8-1&keywords=johnson+controls+a419
I age for 35 days. Getting the kill date is important. I could give my meat shop a date that I was needing and they would watch for it. Once it came in they would call me and the aging began. Now I buy my briskets in advance for the whole year, freeze them and then age.
So when you pull a brisket out of the freezer when do you start counting for the age? After it is completely thawed, or first day out of freezer?
Creekstone doesn't wet age their briskets.You can bring a piece of meat safely beyond 30-40 days if you monitor the juices and the bubbles. Some company's, Creekstone Farms for one will age the brisket before selling. SRF from my understanding does not.