8. Benjamin Harrison4 Martin (Benjamin3, Henry2, Peter1) was born 1771 in Albemarle Co, VA, and died 1844 in Wilkes Co., NC. He married Fannie Martin January 13, 1797 in Wilkes Co, NC, daughter of John Martin and Elizabeth Green.
Dry vs. wet aging! There are two ways of aging beef: wet and dry aged. Wet aged occurs when the beef is kept in a vacuum-sealed bag and not exposed to the air. During this process the beef sets in its own juices and doesn't loose much moisture causing the beef to be less juicy and have a wet taste. Dry aged beef is placed in an aging cooler with a controlled temperature between 35-38 and humidity of 50-60%.
Definition of wet aging. WET AGING: Aging beef that has been vacuum packaged (sometimes referred to as âvacuum agingâ). Temperature and time conditions are the same as for dry aging, but because the product is in a vacuum package, humidity and airflow are not critical. Once the vacuum package is opened, however, any further aging is done under the same conditions as those of dry aging.