In the first part Why I always give Moose, Deer and Elk proper Hang Time we learned to avoid some common mistakes and why aging the meat makes a difference. In part 2 we learn the some of the differences between dry aging and wet aging (a.k.a vacuum aging). Wet aging is a great alternative to dry aging. It is more forgiving and can easily be done in one's home. Home aging your meat is a great way to transform your meat to high quality, flavorful and tender steaks worthy of a 5 star dinner experience.