A few years ago, we experimented with aging brisket in our chamber with beneficial mould. At the time, it was mainly research. Now, the Zozulinsky & Potseluev team and I have decided to revisit the idea. In the video is Sergey Molchanov, the head butcher at our workshop.
Six cuts are spending a month and a half on the shelves of the dry-aging room. Next comes a joint dinner with a restaurant from St. Petersburg. We want to give a classic a new reading: smoked brisket made using our dry-aging method. It’s interesting work for us, both for the flavour and for the process itself.
We’ll share the details, date and venue in St. Petersburg a little later. For now, we wait. That time you always want to hurry along — but it’s what shapes the result.
