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: 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. Read More