Wet-aging before dry aging

[Dr. Frederick Howard]

Interesting method – before I started dry aging, I too wet aged for 42 days. The results were really good as the tenderness was unsurpassed. Almost fork-tender. However as previously stated the flavor was not enhanced. Now, dry aging following a six week wet age makes sense. However Gourmet you didn’t state what the taste results were after two weeks of dry aging. How did you come to that period? I’m considering a 21 day dry age following the 42 day wet age.

Thanks,

Doc