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Tried wet aging a ribeye in the cryovac for 60 days and it turned into a science experiment
I got curious after hearing some guys talk about extended wet aging, so I tossed a prime ribeye in the back of my walk-in and forgot about it for two full months. When I finally opened the bag, the smell hit me like a truck - funky ammonia and sulfur, definitely not the good kind of aged beef. The meat had this weird slime and the color was off, grayish and patchy. I learned that 45 days is my absolute max for wet aging, anything past that and you're just asking for spoilage. Has anyone else pushed the limit and actually got good results?
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elizabeth22010d ago
Did you try cooking it anyway just to see what would happen? I left a pork shoulder in my fridge for three weeks once and it basically turned into bad cheese.
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riverm4810d ago
Honestly I've had some killer steaks at 55-60 days. The trick is your cryovac has to be absolutely sealed perfect and your fridge temp needs to be dead stable at 33-34F. That ammonia funk means the bag had a micro leak or temp fluctuated.
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