Wet aging vs dry aging for my pork loin roast, dry won by a mile

Last month I had to pick between wet aging a pork loin in cryovac for 10 days or dry aging it in my walk-in for 2 weeks. I went with dry because I had extra space and wanted that nutty flavor. The crust formed was insane, and the inside stayed tender like butter. Have any of you tried dry aging smaller cuts like pork, or do you stick to beef only?

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