Reply to "Wet Aging Prime Rib"

Former Member

Not to disagree, but for me, and I've done 100s at home and the restaurant, I think-but the point of wet aging is to increase the flavor. But reducing the moisture content you are intensifying the meat flavor.

Is it the same as dry aging? Lot of thoughts on that one.

Padre, when you buy it, ask the butcher for the kill date, even if he gets you one from a new case. I'll also buy the ones that already have liquid in the pack.

I age mine up to 45 days, have gone a little longer. 30 is an average target.

11/4/156:50 PM

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