Smoked whole brisket - covered in mold?

[BJE]

I am really upset at the loss of an almost whole smoked brisket. While in Montreal after Christmas I bought a whole smoked brisket from a deli. I was assured that would be no problem keeping it undefinetly, refrigerated and wrapped well in plastic wrap. I have been trying to use it sparingly for sandwiches . It has been so good up until today. I found the outside covered in a green mold.
What did I do wrong? Boo hoo!!!!

[cayjohan]

I don't want to eat something that's clearly spoiled; still correct me if I'm wrong CHers - aren't some of our most sought after sausages cured to the point of mold?

Then again - what sort of mold? Do we want the white mold on the skins of aged salumi? Or green mold on our smoked brisket? I have no experience with the latter, but given my upbringing with cured and dried meats, would be inclined toward Sam Fujisaka's approach (cutting off mold and eating.) Yet, I wonder. Can someone comment on the differing molds - okay v. not-so-much-okay? Any data to support?

So curious,
Cay

[renov8r]

I am no expert on this.

Starting here might be helpful: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T9G-48V817P-1&_user=3106405&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000052048&_version=1&_urlVersion=0&_userid=3106405&md5=baf3a116c50c806f0e7d224178408e0f

Here is a more sobering report on mushrooms, which are fungi too:
http://www.fungi4schools.org/Reprints...

[jayt90]

4-5 weeks plus 2- 3 weeks prep time makes this brisket a mere baby, compared to prosciutto, Smithfield, or Bayonne, all of which can develop surface mold, and not all of them protected with nitrites, although the smoked meat is.

[jfood]

Many know jfood as the conservative voice on many of these questions. The brisket was purchased 4-5 weeks ago. It had a very nice life and it is time to move on. There is only one thing jfood would do, play Taps and throw the offending piece of meat in the garbage.

[Sam Fujisaka]

Many know Sam Fujisaka as a leftist commie voice on many of these questions. The smoked brisket was purchased a bit ago. It has not yet been appreciated as it deserves: move on and eat it. There is only one thing Sam would do: cut away the green bits and throw that piece of meat...on the table.

[ChefJune]

I'd be checking to see what Shirley Corriher had to say about the subject, if I hadn't thrown it out at the first sign of GREEN mold.

I have always subscribed to the philosophy: "When in doubt, throw it out!"

[duck833]

I freeze my smoked brisket all the time. I also toss it after sitting in the refer after four days. I usually do four or five at a time, I like to do them a week before a tailgater or function, lots easier to just reheat before a gig. I also will use a vacu-seal to keep them longer if they are going to be frozen more than a week or so.

[jayt90]

If you haven't tossed it, cut off the mold, divide the meat into convenient-sized pieces, kosher them (directions on the salt box) and shrink wrap before freezing. If you don't have a vacuum sealer, use a freezer gague zip-lock bag. Reheat by boil-in-bag.
When you are dividing, keep in mind you will need pieces that can be sliced across the grain.

[violabratsche]

Agreed

AnnieG

[Caitlin McGrath]

Just don't use ziplocs for boil-in-bag reheating; they're definitely not made for (or up to) that task.

[goodhealthgourmet]

plastic wrap is often mold's best friend...and food's worst enemy. keeps the condensation n & the air out - not a good environment for maintaining freshness. next time slice it up and keep some in a covered glass container in the fridge, and the rest packaged in the freezer in single portions to defrost as needed.

[BJE]

Hmmm...... I thought it was not a good idea to freeze smoked products. I think the freezing process makes them saltier and does not keep the true flavour of the products. Any other thoughts?

[pikawicca]

I freeze bacon all the time, to no disadvantage.

[goodhealthgourmet]

if you're not willing to freeze it, the only other option is not to buy a whole one!

[lynnlato]

Well, everything edible has a shelf life. But my guess is that condensation built up inside the plastic wrap since mold needs moisture to grow.

So sorry you lost your yummy brisket.