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scubadoo97

scubadoo97

The brisket was right out of a very cold fridge prior to prepping it.   Smelled fine and was cryovaced from Costco.   No sign of further puffing after rebagging.  I’m not too concerned.  I ground up some of the trimmings for a very rich ~60/40 burger yesterday and today.   No symptoms of a problem.   Yesterday’s was a decent thick burger.   Felt a bit too fatty.  Today’s was a very thin pressed patty.  just right with good crisp browning 

 

I have done fridge aging of briskets in cryo in the past, like weeks without incidence.  This one was two days.  
 

 

770EDC3F-A4E4-44A7-B781-63ECC6E93FE9.jpeg

scubadoo97

scubadoo97

The brisket was right out of a very cold fridge prior to prepping it.   Smelled fine and was cryovaced from Costco.   No sign of further puffing after rebagging.  I’m not too concerned.  I ground up some of the trimmings for a very rich ~60/40 burger yesterday and today.   No symptoms of a problem.   Yesterday’s was a decent thick burger.   Felt a bit too fatty.  Today’s was a very thin pressed patty.  just right with good crisp browning 

 

I have done fridge aging of briskets in cryo in the past, like weeks without incidence.  This one was two days.  
 

 

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