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
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.