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%.
Sometimes if you have a particularly funky-tasting dry aged cut, it may be because the outer layers were not trimmed back far enough. The biggest difference between the wet and dry aging methods is while both have an effect on tenderness, only dry aging intensifies flavor. Technically speaking, thereâs even a third method which involves accelerating aging at higher holding temperatures with ultraviolet lights, but itâs not commonly used.