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Until now I wet aged my rib eye in the cryovac bag with good results. Even one that had lost it’s seal – I just made a FS bag, placed it over the original bag and sealed. I had kept the wet age for 42 days and it was very tender, but not the flavor of the dry aging that I’m almost 28 days into. Ron: I’m gonna’ wait for the 45 days. If you wet age, place paper towels under the meat to check for leakage , if wet after a couple of days, then you know that you have lost the seal.