Wet-aging before dry aging

[Sean]

I was wondering how long I can leave a large subprimal cut of beef in its original cryovac bag (and in its own juices) before I have to be concerned about spoilage. It’s been a while since I been on this forum but I recal folks wet aging prior to dry aging. What signs do I need to be looking for that may suggest there’s a problem? Thanks!

[Ron Pratt]

Sean, I always hate to see questions go unanswered, but our forum member Gourmet had a tread a while back where he experimented with a combination of wet and the dry aging. I was hoping he might see your query and jump in here… Ron

[Ray]

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.

[Sean]

Thanks for the input. This is exactly what I was looking for. After posting on the forum I did some online digging and found that some folks leave the meat in the cryovac bag for up to 60 days from packaging. I only plan on going about 30. Good tip on the brisket too! I will surely do that!

[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

[Ray]

Doc, It tastes like a great steak. I like to use montreal seasoning or smoked sea salt and water bath at 130 degrees. Then a quick sear on charcoal. It’s tender, tasty and you’re left with more meat. It’s choice not prime. If you want to concentrate the flavor try salting to pull moisture out of the steaks. Coarse sea salt, wait an hour per inch, rinse and grill. We like it.

Ray the Gormet

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