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%.
Once upon a time you could go to your corner butcher and buy an aged USDA prime cut of beef. If you have had a good, aged steak, you know it is more tender and flavorful than what you typically buy in the store.The reason for this is that aging allows natural enzymes to break down the hard connective tissue in meats and for water to evaporate away concentrating the flavor.Dry Aging.ctually only a few of the finest restaurants buy aged beef. Many in fact, have taken to aging their own beef. This can be a risky job if you don't know what you are doing and I strongly suggest a good sense of smell to anyone who tries it. If your aged meat doesn't smell right, throw it out.