The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Wet-aging before dry aging › Wet-aging before dry aging
Not wanting to be too much of a contrarian on a dry aging forum, but I will give my personal results. I wet age in the cryovac for 6 weeks from packing date at low temp …around 33 to 35 degrees. I’ve aged rib eye, tenderloin and brisket this way. All are more tender due to aging and had no off odor or change in appearance other than a little more bloody liquid in the cryovac. Then I dryage for two weeks. Total of 8 weeks aging for tenderness and flavor. This way there is much less bark to trim off leaving more meat to eat. And don’t dryage brisket after wetaging, better to marinate before cooking. It all depends on you taste buds.