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[heffneil]

Hey all I bought a vac sealed brisket from Restaurant Depot in early March.  I cooked two but have a third in the fridge. Garage fridge so it isn't opened often.  Anyway its been in there and I am wondering if its any good? 

I know I could smell it but I have a STRONG sense of smell and let bias affect my judgement.  Its about 60 days old and obviously don't want to make anyone sick.  Thoughts?

Thanks in advance!

[yorkdude]

That might be pushing it but I would try to evaluate the smell as well as the feel/texture and color but again that’s just my opinion.

[ScottWood]

I've heard of people wet aging briskets in their cryo bags for quite a while.  Not sure what the upper limit is but the longest I have gone is a couple weeks.  I don't have enough fridge space to experiment any longer than that.

[Bentley]

Here are my thoughts.  I have Wet Aged a lot of stuff to 45 days.  When I open them, they have a unique smell, had to describe, but a slight smell of sulpher.  My fridge is always between 37-39°F.  So if a hole got pricked in the cryo vac bag it really would not matter, as I have Dry Aged meat for 56 days.

Cook it!  It will be fine!

[Dave R.]

Most meats in our area have a sell by date on the label. That should be a good indicator especially if the expired date is exceeded by several days / weeks. Myself, most of the joy of cooking and eating is the smell. If it smells bad it has earned it's ticket to the trash can.

[Bob The Smoker]

I had a meat shop tell me that the sell by date is 14 days after the packed on date.
I use that to age mine 45 days. Again; if you open the cryovac and is does not not smell right, it probably had an air leak and is contaminated.
There will be a slight off smell to wet aged meat but if you rinse it, it should smell OK. If not; toss it.