12
Wet aging vs dry aging, I flipped my stance after a bad batch
I spent 8 years swearing wet aging was the only way to go for consistency. Every ribeye I cut came out tender and uniform, and I thought dry aging was just hype for guys with too much cooler space. Then last spring, a shipment of wet aged strips had this sour, metallic note I couldn't sell at my counter in Austin. I had to toss almost 40 pounds, which hurt my bottom line hard. So I built a small dry aging setup with just a $150 mini fridge and some salt blocks, just to salvage the rest. After 21 days, the flavor was deeper, beefier, and the texture had a snap that wet aging never gave me. Now I run both, but I tell customers dry aged is worth the premium for special cuts. Anyone else flip their opinion on aging method after a costly failure, or am I the only stubborn one?
1 comments
Log in to join the discussion
Log In1 Comment
adamthompson21d ago
Did that sour note ruin wet aging for you forever too?
9