- Jul 20, 2013
- 27
- 10
Bought a full packer that was sealed and packed on the 8th with the plan to wet age for 30 days. I set the fridge on high because I presumed people would access the fridge about once a day. Went to San Francisco for a week and came back the other day to a frozen brisket. Lowered the fridge temp and since them it is slowly getting to a normal fridge temp. Am I good to continue for another week? Or should I just get it open and smoked this weekend? I'm sure freezing it just defeated the point of wet aging. But just wondering if someone else has had this issue?
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