Featured 35 Day Dry Aged Brisket Point

[bauchjw]

That’s insane! It looks amazing and had to taste fantastic. Amazing work!!!!

 

[civilsmoker]

Definitely looks amazing, I'm a big fan of the point and dry age... I did a prime rib for 24 days and the wait was worth it, but it was torture waiting!

Thanks miller! Yea the wait is torture but when you taste it then it becomes a gratification for sure!

Incredible! Man another out of bounds cook!

Many thanks sandy!

That’s insane! It looks amazing and had to taste fantastic. Amazing work!!!!

Much appreciated Jed!

 

[civilsmoker]

So I thought I would add a step by step picture set for those that may want to try this (since I did this this morning). PS there isn’t a place that all these steps are listed in one place but mixed in with all the sets of instructions……

Start with a vac pack, ie it needs to be sterile from the pack plant.

Wash the out side of the whole pack, wash your whole sink prior as well, I also put food service gloves on as well…..

Dry with paper towel and transfer to a sheet of parchment or al foil (ie to keep the counter bugs away)

I like the parchment because I can use it to slide around….next up is cut it open full width and drain off the excess purge…..don’t touch the meat or try to dry it, you want the surface slimy from the meat juice….just let the excess drain out…

Take the UMAI bag and fold back about 3 inches…..

Carefully pull the bag over the vac pack…once you get it a good partway one “pour” the meat into the bag

Put the meat all the way (don’t touch it push with the bag) in and then use a paper towel to clean the inside edge of the bag where the seal will be.

Now grab the bag with your hand to create creases in the bag to help it during the vac cycle.

These channels help with air flow because the bag will seal and not let air pass if smooth and together

Most of the bags are wider than the sealing strips so start by sealing a corner

These bags are temp resistant so use the moist setting if you have one.

Make sure the seal is complete

If you don’t have a moist setting use the dry. But seal it twice with waiting 15 seconds between seals…..note you are just sealing, ie not vacuum

Make sure you do two diagonal seals so there is a backup seal…

Now trim the corner so the bag will fit the witth

The bags will come with these foam looking pieces that are used for the vacuum cycle

Place this inside the bag and make sure it spans the seal strip and the vacuum seal so it can help air pass….if this isn’t placed right the vacuum cycle will fail

I like to do the vacuum fat (or smooth side) down so you can “help” push the air pockets out durning the vacuum….

Make sure you seal it twice 15 seconds apart or a wet seal.

Now just like the corner offset make a secondary offset seal

If the vacuum is successful it will have more than 80% contact with the bag….also why you want it meat juicy slimy, ie it creates the bond with the bag (which is a membrane) that allows controlled air flow

Note it will not be as tight as a vac seal bag but pretty close….

This vacuum is about as good as it gets…

Now place it fat side up in the fridge elevated on a rack. 1 inch min 2 to 3 preferable, I like to place mine on the top shelf so the air blows over it….you don’t want to crowd it as it needs 360 degrees of air flow around it. After 7-10 days you will flip it over for the remainder of the time.

As an FYI you want to use a fridge that gets opened several times a day and one that the compressor is running to keep the air flow in the fridge.

Oh final note do not place the tag they give you on the bag….that will prevent airflow for that spot and it will spoil. Place the time tag on the rack or fridge shelf.

Oh an additional add….once placed in the fridge don’t tough it or move it around because that can cause the membrane seal to fail…then spoilage. Let it just sit for the 7 days….