Brining

[Dingo]

I enjoy this site and all the info it offers.

I am curious, if I purchase a cut of meat, (on Monday), that may have an expiration date that is on Tuesday or Wednesday, and I begin to brine that meat on the same day I buy it,  will that extend the expiration date, will that brining buy me a little extra time?

 

[barelfly]

If I’m not mistaken, that date is a sell by date, not an expiration date. You will see steak houses dry-age meat for many days, I even dry age for 42 days. Even wet aging in the cryovac bags adds some goodness to meat. As long as the meat is stored under the correct temps, you should be fine.

I’m assuming you will be storing in the fridge? Also, dry brining or wet brine?

 

[Dingo]

I was figuring wet brining and keeping it refrigerated.
I'm sure you are right about it being a 'sell by' date. Thanks for your input.

 

[integrala]

Sell by date, expiration date, who cares about this modern nonsense. Does it smell OK? If so then it's OK