Curing aged brisket?

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8 years 7 months ago #1009 by Tokerfrank
Replied by Tokerfrank on topic Curing aged brisket?
Plasure Ron, it's my entery present :)

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8 years 7 months ago #1015 by Tokerfrank
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Sorry Ron, i just found the article that i mentionned the other day about a guy who drybaged his brisket and he did for 11 days NOT 14. Like i said, he did not cured it.

Frank

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8 years 7 months ago #1018 by RRP
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Tokerfrank wrote:

Sorry Ron, i just found the article that i mentionned the other day about a guy who drybaged his brisket and he did for 11 days NOT 14. Like i said, he did not cured it.
Frank


Personally I'm not sure that 11 or even 14 days will make that much difference, but that would not be the first time I am wrong! :laugh:

Ron

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2 years 4 months ago - 2 years 4 months ago #9474 by Qiysh
Replied by Qiysh on topic Curing aged brisket?
I have also been thinking about aging and then curing a brisket. I think 21 days is probably the right amount of aging as 10 to 14 is a waste of an Umai bag. Maybe take two stacked (in one bag or two) with the fat caps on the outside to reduce trim and age for 30 days.
Having said that, I'm curious as to how it turned out. Also I would cook to 140 in the smoker and then steam to 160 by tenting the brisket with foil on a rack in a pan with your liquid of choice. Makes for a moist pastrami which may be much needed due to the aging process.
Last edit: 2 years 4 months ago by Qiysh. Reason: Added some thoughts

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2 years 4 months ago #9476 by RRP
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Unless you are a connoisseur of dry aged beef then too often people whack away the DELICIOUS taste of dry aged beef to get back to "grocery store red" as I call it. Therefore with brisket which is thin, but typically tough anyway, then you waste too much meat. But - it's your meat and just my opinion - so do what YOU want to. Ron

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