The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Dry Aging Strip Loin then Wet aging in seasoning? › Dry Aging Strip Loin then Wet aging in seasoning?
To be clear, all “aging” is controlled rot. “Wet aging” is simply a form of extending shelf life in oxygen barrier packaging.
Once you have exposed the meat to oxygen (as you do with UMAi Dry® aging), the rot is accelerated. Once you trim the bark, the meat should be at its optimal point of maturation. To “wet age” on top of that is simply taking the meat closer to, and likely, past the point of expiration. You want to stop the aging by vacuum sealing and freezing.
Your idea to package up all ready for sous vide is certainly the best course. We prefer good quality course salt, fresh ground pepper, a pat of butter and a sprig of fresh thyme to garlic salt. But everyone’s taste is different.
Hope this is helpful.