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Tried wet aging a prime rib for 10 days and got slime city
I usually dry age everything but thought I'd experiment with wet aging a 12lb prime rib in the cryovac for 10 days. Opened it up this morning and the smell hit me first - kind of sour and funky. The surface was slick and had this weird yellowish slime that I had to scrub off. Never doing that again, has anyone else had a wet aging experiment go wrong or am I just doing it dumb?
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tylerw922mo ago
and that's the thing, people get caught up in the hype of "aging equals better" without thinking about what's actually happening. It's like when everyone started making sourdough during lockdown and half the people were just baking bread with a weird starter that smelled like feet. The whole wet aging thing works great at pro level because they control the temperature and humidity to the decimal point. But in a normal fridge? You're basically asking for a science experiment you didn't sign up for. I've seen the same thing with people trying to ferment hot sauces or make their own kombucha. They follow a video and end up with something that looks like it crawled out of a swamp. The secret is that most of those cool looking Instagram roasts are done in special bags with strict temp controls, not just chucking it in the fridge and hoping for the best.
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