Quote Originally Posted by def90 View Post
There was an article on Steve Rinellas website meater.com about aging wild game. You can achieve a similar result via wet aging as well. Basically vacume seal a cut of meat and let it sit in yorur refridgerator for anywhere from 3-4 weeks. With wet aging you don’t lose the rind or crust of meat that you do with dry aging.
I've done that with a few steaks , results were good. One of the goals in the new place was to set up a dry aging / curing room. With these bags i can do away with some of the other items once needed to do so.