Thread: Wet aging

Originally Posted by Trout

7 weeks in the fridge, vac sealed=beautifull n tender.Must have been a cold fridge.??

Settings reckon it's 3 degrees. That's the longest I've wet aged anything. Regularly wet age with seasonings 4 weeks before freezing. Was just a bit of test. If I get sick maybe ll shorten it up. To fair I did think it had better taste at 4-5 weeks if maybe marginally less tender. I