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I finally stopped wet-aging my beef in the cryovac for 45 days
Used to swear by that 45-day mark until I opened a New York strip last month that smelled like a wet basement and lost $80 worth of meat.
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sarah_nelson14d ago
Did you mean wet-aging in the bag or dry-aging uncovered in a fridge?
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ivan4014d ago
Read a meat science article that said wet aging past 30 days hits diminishing returns fast. The enzymes break down connective tissue but also start messing with the fat. That $80 strip probably got too much enzyme activity and turned sour.
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