So I'm not gonna get into dry aging here - doing that properly is nearly impossible at home. (seriously... true dry aging involves very precise temperatures and a much larger chunk of meat than a typical steak you get at the store).
But from what I understand - and I have not tried this before now - but wet aging is as simple as putting my steak in a vacuum-sealed, completely air-tight bag in my fridge for 21-42+ days.
Is that it? Or is there more to it than that?
I've had a prime, thick-cut ribeye in the fridge (vacuum-sealed/air-tight) for about 3 weeks now... and I really wanna try it out... but I also don't wanna get sick and die. If it's dangerous to eat now, I'll unfortunately have to throw it away... but I was under the impression it was as simple as what I described.
But from what I understand - and I have not tried this before now - but wet aging is as simple as putting my steak in a vacuum-sealed, completely air-tight bag in my fridge for 21-42+ days.
Is that it? Or is there more to it than that?
I've had a prime, thick-cut ribeye in the fridge (vacuum-sealed/air-tight) for about 3 weeks now... and I really wanna try it out... but I also don't wanna get sick and die. If it's dangerous to eat now, I'll unfortunately have to throw it away... but I was under the impression it was as simple as what I described.
