I left a brisket in the dry age bag for 8 days longer than I meant to

I was aiming for 45 days but got busy with a big catering order and forgot about it. When I opened the fridge, the crust was way thicker and darker than I've ever seen, almost like bark. I trimmed it back and the meat inside was super dark red and smelled amazing, really nutty and rich. Cooked it low and slow and it was the best beef flavor I've ever gotten from my own shop. Has anyone else pushed a dry age way past their normal time and been surprised?

2 comments

2 Comments

margaret_nelson12d ago

Honestly, that sounds like a huge risk. A crust that thick usually means a ton of waste after trimming. I've seen meat go too far and it just tastes funky and sour. You got lucky this time, but forgetting about it for over a week in a home fridge setup is asking for trouble.

piper17512d ago

Sounds like someone's never had good dry aged beef.