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%.
Quality dry aging makes the beef you buy not only more tender, but concentrates flavor and produces meat that is superb in taste and texture. Dry Aging occurs when beef is processed and stored in a 30 - 35 degree cooler. During this time, enzymes in the meat work to break down the fibers and tenderize the beef. Most beef is aged a minimum of 72 hours; however, it's better if the beef is aged longer. Maximum tenderness occurs at 10 - 11 days of aging, but superior flavor occurs when the beef is aged longer. The longer you dry age beef, the more you increase the density of the beef (due to water loss) which concentrates the flavor. Dry Aged Beef, The Darkened Outer Layers Are Cut Away During the dry aging process, mold and bacteria forms on the outermost layers of the beef which must be cut off and thrown away.