Title: How to Dry Age and Wet Age a Great Steak
Headings: How to Dry Age and Wet Age a Great Steak
How to Dry Age and Wet Age a Great Steak
Aging Your Meat Results in a More Tender and Flavorful Steak
Dry Aging
Wet Aging

Content: Every day for two weeks, take the steaks out and change the towel. At this point, you are promised a fantastic steak, provided you live through the digestive process after eating it. What you need is the experience and knowledge to know when spoilage first starts. There is a definite change in smell and color of the meat so very close inspection is required during the aging process to ensure that it doesn't go bad. The biggest risks to any piece of meat that you buy from the store and attempt to age are all the things that happened to that meat before you picked it up. Any exposure to bacteria during butchering, packing or shipping can make that meat unsafe to age. It is popular with many of the competition barbecue cooks to age their briskets. This is done for a short period of time and with sealed meats. The cryovac briskets can be held in your refrigerator for a week or two safely. It is debatable how much improvement you get out of this limited process.