Transcript
Today we’re going to talk about the process of wet aging. Most people have heard of the idea of dry aging. In fact, you probably have had a dry-aged steak, which adds a nice, nutty flavor to the meat, and really helps bring flavor and tenderize it. The process of wet aging is something that has really only come in more modern times. Wet aging actually occurs in a vacuum-sealed environment. Typically right after slaughter of the animal, it is vacuum sealed and for a period of four to ten days is wet aged. This really helps to break down the meat and adds a tremendous amount of flavor when you’re cooking it. I think that you’ll find some people are actually doing this at home with pork, with beef, with their own vacuum sealers. Look on the Internet. There’s a lot of great recipes. Wet aging is a fun technique that, done properly, can really add a lot of flavor and a lot of tender nature to what you’re cooking at home. Give it a try.
