A few years ago, we already conducted an experiment with the aging of a brisket in our noble mold chamber. At that time, it remained more of a study, but now we decided to revisit this idea together with the team of the meat atelier Zozulinsky & Potseluev. The video shows Sergey Molchanov, the chief butcher of our workshop.
Six cuts went to the shelf in the dry maturation chamber for a month and a half. Next, we will have a joint dinner with a restaurant from St. Petersburg, where we want to show a new interpretation of the classics: a smoker brisket through our dry maturation technology. This is a really interesting job for us, both from the point of view of taste and from the point of view of the process itself.
Later we will share the details, date and place where you can try this brisket in St. Petersburg. In the meantime, it’s time. That’s the time you always want to speed up, but it’s
