Is it a bad seal or just the meat? Striploin 15 lbs

[BRYAN HARING]

Thanks for the follow up, I really appreciate the support! I am on day 17 and it looks OK to me but i am trying not to touch or move it around based on reading the forum it seems best just to leave it sit. Looks like a crust (basically just looks darker and dry) has formed on all the meat. The fat cap just kinda looks dry but doesn’t have much of a color change.

I put some Kingsford original briquettes in a bowl in the fridge and so far no smells really at all are coming from the process. If you smell the briquettes you can tell they are picking up a meat smell but nothing offensive.

I am using a modern fridge and have about an inch of clearance under the meat on the rack. It is also our main fridge in our kitchen so I think I check all those boxes.

Thanks!