There are a few items to mention here: - I like to use the Subaru Fuse/Relay box as it provides a neat interface to the Vanagon B+ and provides handy relay and fuse facilities. - I also use the Subaru fuel filter in the engine bay. - You can also see the igniter mounted on my simulated fire wall-this is a good position for it as it generates quite a bit of heat. - I test the engines with stock coolant header then reverse the header when I am happy with the engine.
There are two ways to age your beef. 1  Dry aging â the process of allowing meat hang in the open inside a climate controlled cooler.  Wet aging â the process of maturing meat through vacuum sealing and storing it inside a cooler or refrigerator for the aging process.
So letâs look at the two different types of aging: L-R: wet versus dry ribeye roll, after 35 days of aging. Photo courtesy Dr. Davey Griffin. WET. Wet aging is less talked about, but far more commonly practiced. The term âwet agingâ simply refers to product that is vacuum packed, and therefore âwetâ from sitting in its own liquids. So think about it; any piece of vacuum sealed meat you see is technically being wet aged right in front of your eyes!