In February I prepped an awesome brisket with Morton's tender quick and spices but soon after my life went to hell. Since then I haven't fired up my barrel and even stopped lurking here. It has been a terrible time, but that isn't the reason for my post. I wanted to know if I should dump the brisket or smoke it as planned. Here is the particulars:
Prepped as I always have in the past so I know the ratios of TQ are correct
Kept in the refrigerator constantly under 38 degrees
For the first week I turned it twice a day but since I have only turned it once a week
The brisket was sealed in 3 separate vacuum bags that are still 100% sealed
Bags are not showing any bloating or trapped air
Meat looks nice and pink with no mold, spots (except for seasonings), or fungus
I would imagine that it may be really salty which I can try to alleviate by soaking in water for a day, but would the meat be okay for consumption? I know hams are cured for months on end, but I haven't seen or heard of anyone curing beef for that long.
I am hoping that my life is now going to contain less stress and pain so I can fire up the barrel. Would you believe anyone can go more than 7 months without smoked meats? :)
Thanks in advance for any replies!
Edited by nate_46 - 12/14/11 at 11:55am