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%.
Wet aging reduces the loss of meat due to evaporation and mold, resulting in more saleable meat, but generally doesnât develop an agreeably strong taste to the degree that dry aging does. Aging beef is an ancient practice that surely began out of necessityâdrying (or smoking) meat was the only way to preserve it in pre-refrigeration days, although people no doubt realized early on that it could improve flavor and texture.