As long as the packing house bag is vac sealed I have been taking whole beef ribeye to at least 60 days after I bring it home, if I see a packaged date I may go longer. Just recently I tried a Umai rib roast . Wet aged for 35 gays and dry aged for 30, last Christmas days dinner for the 2 of us.
TexLaw I am going to do just that. Our curly kale has already bit the dust, just for this year. Got several gallon bags frozen though, several gallons dehydrated into kale chips, & two nice pearl barley, kale, & pork roast dinners, so I cannot complain though.
Thanks Chefs! I put them in the freezer yesterday an transferred them to the garage freezer today without vacing. This is the first year that I have not done my deer summer sausage in January!!
Wholey Cow am I behind!!!
cdavis My brother live down there in Ovilla, south of Dallas, says it was in the high 20’s and that was about it for winter so far. I can deal with the snow, but the ice sucks with the truck, I can’t get enough weight on the rear end to keep traction, take about 1,500 lbs. over the rear axle to get a grip on ice with the traction tires even. Glad it’s gone now, warmed up to 41 degrees and rain. Normal weather for the NW.
Dr_Pain You have to add that special ingredient. I am still on the trail to duplicate my great grandmothers pickles and and kraut. She never used a measuring cup, just her hands. It has been an interesting journey, close, but no cigar.
I will never be able to 100% reproduce mine because she grew her own vegs and that was in Northern Quebec which is completely different than South Louisiana (soil, himidity, temp, water etc…)
What an interesting post. Are you a writer and a brisket dude? Well done. 🤣 👍. Great read!
No not a writer at all, lol, I’m just a construction worker with a passion for smoked or grilled meats.
@DennyO check out the Meatgisitics University videos for the products you want to make, they will tell you what to use. There are also multiple Meatgistics University posts about the different types of additives and their uses.