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Why I stopped wet-aging prime cuts and went back to dry-aging
Used to swear by wet-aging for 21 days in cryovac for my ribeyes, thought it was more consistent. After a batch last fall came out tasting like a wet sponge and lost 3 pounds to purge on 40 pounds of beef, I switched back to dry-aging in my walk-in. Anyone here ever have a wet-aging batch go bad on them like that?
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michaelcoleman3d ago
Heard a butcher say wet-aging just speeds up rot, not flavor.
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river_wright2d ago
Oh man, that's a rough take from a butcher. Totally get why that would throw you off. In my experience, wet-aging can be hit or miss if the bag isn't handled right, but when it's done properly it's more about breaking down connective tissue than just rot.
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