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Old 09-02-2009, 12:05 AM   #38
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Join Date: 03-14-07
Location: Culpeper, Virginia

Originally Posted by Bob E Que View Post
When meat is dry aged, it loses moisture, but the flavours concentrate, and the enzymes help tenderize better as well.

just my $0.02

Wet aging does exactly the same thing with out the waste...To each his own.
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