Your Beef Packer Brisket is vacuum packed from fresh & is frozen after packing to keep all the natural juices inside the beef. The best way to defrost our Beef Brisket is to place into your fridge at home & leave to thaw or ” Temper Out” slowly, in its vacuum sealed bag.
The reason for this is because it allows the frozen cells in the texture of the meat to revert back to its normal liquid state without damaging the cell membranes. Limiting damage to the cell membranes ensures the natural texture & flavour of the Beef Brisket is just like it has been cut when thawed slowly in a fridge. The second reason to defrost your Beef Brisket in this way is because the natural bacteria in meat will not have a chance to reproduce & spoil the meat.
The vacuum sealed recyclable clear bag will prevent any oxygen getting into the beef, slowing the process of bacteria growth even further. The bag will also hold the moisture in the beef much longer, giving a far better flavour & result after cooking.
Storage Life Beef Packer Brisket:
Frozen: -18°c up to 2 years
Fresh: +3°c (bottom drawer in domestic fridge) 21 days. Longer if lower temperature
How to defrost a Beef Packer Brisket:
Place in coldest part of the fridge until fully thawed in its original vacuum sealed bag. The thawing process should take between 3-5 days depending on the weight of your Beef Brisket.
How to prepare a Beef Packer Brisket before cooking:
Please note that before cooking for best results; remove your brisket from the fridge, leave in ambient temperature for 2 hours, then remove from its bag & season with your rub, leave covered over in ambient temperature for a further 2 hours before cooking.