HOME > Chowhound > Home Cooking >
Are you making a specialty food? Share your adventure
TELL US

Smoked whole brisket - covered in mold?

b
BJE Feb 3, 2008 07:52 AM

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!!!!

  1. lynnlato Feb 3, 2008 08:16 AM

    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.

    1. goodhealthgourmet Feb 3, 2008 08:32 AM

      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.

      3 Replies
      1. re: goodhealthgourmet
        b
        BJE Feb 3, 2008 09:12 AM

        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?

        1. re: BJE
          pikawicca Feb 3, 2008 09:57 AM

          I freeze bacon all the time, to no disadvantage.

          1. re: BJE
            goodhealthgourmet Feb 3, 2008 12:29 PM

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

        2. d
          duck833 Feb 3, 2008 10:38 AM

          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.

          3 Replies
          1. re: duck833
            jayt90 Feb 3, 2008 05:34 PM

            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.

            1. re: jayt90
              v
              violabratsche Feb 3, 2008 05:44 PM

              Agreed

              AnnieG

              1. re: jayt90
                Caitlin McGrath Feb 4, 2008 12:04 PM

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

            2. jfood Feb 4, 2008 12:12 PM

              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.

              2 Replies
              1. re: jfood
                Sam Fujisaka Feb 4, 2008 02:14 PM

                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.

                1. re: Sam Fujisaka
                  ChefJune Feb 5, 2008 10:30 AM

                  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!"

              2. jayt90 Feb 4, 2008 02:47 PM

                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.

                1. cayjohan Feb 4, 2008 10:51 PM

                  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

                  1 Reply
                  1. re: cayjohan
                    r
                    renov8r Feb 5, 2008 10:24 AM

                    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...

                  Show Hidden Posts