The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › New to Dry Aging – Should I be concerned? › New to Dry Aging – Should I be concerned?
Well… you have us concerned. After three weeks, you should have a good dark mahogany brown bark. Any purge (aka “blood”) should be well and dried by now.
Are you aging in a modern frost free refrigerator in regular use located within a consistently room temperature environment? It sounds as though it is either not a set up which manages humidity -or- it isn’t cycling frequently.