Originally Posted by Bentley
“Musky” flavor, others will say that it is just a more intense flavor, Huza, have it your way this is America Damit! Personally if I want that I will pick up some 3 day old roadkill as I come home from work. I believe your Dry aging is more susceptible to your meat picking up more “off” flavors as well. This is where it become a pure matter of personal preference. I like mine wet aged, I believe the good literally outweighs the bad, pun intended!
Why you chose to ignore the fact that my Prime Rib was only aged maybe 4 days I will never know. You could have killed me on this. I don't have the pockets or courage to age a hunk o meat longer than a few days.