The Food Lab: Better Home Cooking Through Science

share, it’s best to assume the worst.
The other drawback to wet-aging is that it can’t be done
for as long as dry-aging. It seems counterintuitive,
considering that a wet-aged hunk of meat is largely
protected by the outside environment. But if even a smidge
of harmful anaerobic bacteria makes its way into that bag,
the meat will rot inside its cover, though giving no
indication that it’s done so until you open it up.