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%.
http://www.flickr.com/photos/fortes/2941165667/. There are two kinds of aging when it comes to beef: wet aging and dry aging. Wet aging is when the beef is put into a vacuum sealed plastic bag and allowed to age in its own juices. Wet aging takes less time than dry aging, generally around seven days.Wet aging is the type of aging that most butchers do now. Dry aging is different though, and is actually when you want the beef to dry out.nstructions. Rinse your piece of beef with cold water. Dry the beef well with one or two large white dish towels. Set it aside for a minute and allow it to drain. Put your pan and wire rack on the bottom shelf of your refrigerator (because this is where it is coldest).