The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Need help. Might have gone bad › Need help. Might have gone bad
If the meat is bad your nose will let you know! Aged meat has an earthy, nutty smell – rancid, spoiled meat will have a VERY noticeable HORRIBLE rotten smell. Meat does not spoil from inside out, unless it had been JACCARDed or knife tenderized while there was active bacteria on the surface of the meat and thereby being introduced inside. Don’t worry about the exterior why aging it. I wish there would be some way for you and your wife to have smelled aged beef before you started. If either of you saw the dry aging rooms in expensive restaurants where there are various shades of mold growing on the exterior you might be horrified at the appearance of the raw meats just sitting on shelves! Seeing you have just 22 days into this first attempt I hope you let it to continue to age to 32. Then when you cut open the bag the natural instinct will be to trim it back to what I call “grocery store red”. Trouble doing that is you will be trimming away the best part of why you aged the meat in the first place! When grilled that hard exterior – and especially the fat will soften and make your entire aged meat effort well worth your effort! In fact with time you might age longer the next time! Personally I prefer no less than 45 days and often go for 60 days – but then I’ve been aging my beef for years now! Just hang in there!!! Ron