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After 30 years, I finally tried wet aging beef at home in my basement fridge
I always figured dry aging was the only real way to get that flavor, but my setup in Green Bay doesn't have the space. Last month I wrapped a prime rib in cheesecloth and let it sit in my regular fridge for 14 days, flipping it every other day. The moisture loss was way less than dry aging, maybe 5 percent, and the meat came out noticeably tender without that funky dry age taste. Has anyone else played around with wet aging for smaller cuts, or am I just late to the party?
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xenan6418d ago
Oh, come on. @irishenderson, wait until you taste a properly wet-aged steak that's been in the bag for 30 days plus. That barely changes thing? In my experience you get a whole different level of tender without that weird locker-room funk.
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