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
DanI had a similar experience with my first try at a ribeye bone-in. My bag failed and it filled with air. I let it ride for 30ish days then i found that the actual seal had opened up and there was a small patch about 10mm on the meat that looked to be slowly rotting! At that point i pulled the pin and removed it from the bag and cut the small rotting part. I removed about 1 inch of the total ribeye to be safe. I then butchered it up and the meat was absolutely gorgeous! Once that hard out pellicle (check spelling) forms i believe the meat is quite well protected provided the meat is in a modern fridge and the humidity is not high.