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Reply to "Wet Aging Beef"

Hi guys, I am a little confused. I believe that Smokin said you can not cut up and repackage cryo meat for wet aging because of the bacteria. 2nd Hand Smoke mentioned that he cuts up and repackages. Is there some danger involved in doing that, or am I misunderstanding him and his is wet aging first then cutting up and freezing afterwards for later use???

I just want to get all the facts straight. I also have time to do research because my fridge needs to be fixed and I really wont be "wet-aging" until it is in the proper temp zone anyway.

All this info is so appreciated, as always, thanks!
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