I want to smoke and braise some beef cheeks that I have been saving. But I'm usually pretty busy during the day. Can I smoke them to 160F one evening, refrigerate them overnight, and braise them the next day?
NOTE: The pack in the picture is not the only pack I have. I have 17 other packs that have all been wet aged and frozen. These were just the easiest to grab for a picture, but they still need to wet age for 2-3 weeks.
by TheBowhuntingButcher
1 Comment
short answer… yes you can do that.
Longer answer… if you do that be sure to wrap them in Saran, Vacuum seal them, or otherwise keep them airtight to keep them from drying out. And of course make sure they are kept nice and cold to avoid the sickness.
Your question has me hungry for some braised smoked beef cheek tacos!!