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Packer expiration

post #1 of 7
Thread Starter 
How long are packers god for refrigerated? How long can you keep them in the fridge after applying the rub?
post #2 of 7

Maybe a week, depending on how well it's wrapped and how fresh it was beforehand -- IMHO.

post #3 of 7

There are others here much more qualified to answer this, and I'm sure they will be along shortly.  I myself never leave mine in fridge longer then 2 days after rubbing. I always buy mine a few days before the smoke so I am well within the use by date.

post #4 of 7

Hard to tell?

 

You never know how it was handled.

 

Was it vacupacked when you got it?

 

How cold is your fridge?

 

5 days in a cold fridge would be a max rule, but depends on a lot of variables? Cure or no cure? And all such things.

 

Good luck and good smoking.

post #5 of 7
Thread Starter 

I didn't pick it up yet. I'm going to start smoking it on Saturday at 3pm. I was hoping to pick it up on Wednesday after work, then open it up on friday morning to rub it up.

I'm going to keep it at around 35F. It will be vacuum packed.

BTW this is my first time going to get a packer, I've just gotten them from the butcher in the past. this time i'm going to get it from a place that sells to restaurants. I'm assuming i'm just looking for an Angus Beef Packer?

post #6 of 7
Quote:
Originally Posted by eppo View Post

I didn't pick it up yet. I'm going to start smoking it on Saturday at 3pm. I was hoping to pick it up on Wednesday after work, then open it up on friday morning to rub it up.

I'm going to keep it at around 35F. It will be vacuum packed.

BTW this is my first time going to get a packer, I've just gotten them from the butcher in the past. this time i'm going to get it from a place that sells to restaurants. I'm assuming i'm just looking for an Angus Beef Packer?


  With that plan, you'll be fine. I age my briskets for comps for 30-40 days, but i leave them in the cryovac.

 

Certified Angus Beef (CAB) is a better brisket  IMHO

 

 

    goodluck.gif and remember the pics biggrin.gif

 

post #7 of 7
Thread Starter 
Quote:
Originally Posted by raptor700 View Post


  With that plan, you'll be fine. I age my briskets for comps for 30-40 days, but i leave them in the cryovac.

 

Certified Angus Beef (CAB) is a better brisket  IMHO

 

 

    goodluck.gif and remember the pics biggrin.gif

 


Saaa WEEET! Cant wait to Smoke this Saturday!

 

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