Three porks
Full Fledged Farker
So I've been aging my briskets for 45 days from the kill date then popping them in the deep freeze until about 5 days before the comp.
I'm usually happy with aging 30-50 days but does anybody think that freezing actually helps the final product? I understand that freezing helps halt the aging process and prolongs storage but many times I can time it to where I don't have to freeze it. I do this out of habit/thinking that freezing has a direct relationship with tenderness. Is there any truth to this?
[FONT="]Should I freeze or not freeze?
My hypothesis to freeze is as followed:
Freezing causes the fluid in the cells/muscle fibers to rupture causing more water to be "shed off" thus concentrating the beefy flavor. (pre-cook)
Shedding of cellular "water" causes less collagen to be run off with the excess "water" during the cooking process. (intra-cook)[/FONT]
I'm usually happy with aging 30-50 days but does anybody think that freezing actually helps the final product? I understand that freezing helps halt the aging process and prolongs storage but many times I can time it to where I don't have to freeze it. I do this out of habit/thinking that freezing has a direct relationship with tenderness. Is there any truth to this?
[FONT="]Should I freeze or not freeze?
My hypothesis to freeze is as followed:
Freezing causes the fluid in the cells/muscle fibers to rupture causing more water to be "shed off" thus concentrating the beefy flavor. (pre-cook)
Shedding of cellular "water" causes less collagen to be run off with the excess "water" during the cooking process. (intra-cook)[/FONT]