To re-bag or not to rebag?

So I decided to roll the dice and not re-bag. Everything was going well and then 15 days later I caught an odd smell when I opened the rerigerator. I examined each bagged half of ribeye, all seemed well so I wrote it off to anythgelse and ignored…..Then a day later i smelled the odd smell yet a but stronger. So ai decied to open the smaller of the two halves and trim. It did have an odd smell that I would liken to maybe sour milk. I trimmed out 5 fat boneless ribeye steaks, vacuum sealed 4 steaks, dropped them in the freezer, and grilled one up. It was delicious yet it did have a different flavor than I would have expected. It sort of had tones of the odd smell, almost mushroomy. So has anyone else experienced this in their dry aging trials? Should I not have sampled? I still have the larger half of the ribeye that I hope I can continue dry aging. Tomorrow will tell if that half had the same issue. Thanks, Bill

Ron,

Thanks for the quick response. I did dry aged a boneless NY strip subprimal once before for 72 days and did not notice such a smell. Further, since I cut the ribeye into two pieces, I only notice the smell from the smaller half,and this morning the smell was gone from my refrigerator. Though in the end I did eat a steak and it was delicious and there was no ill effect. I had the leftover steak with eggs this morning as well!!!