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As I suspected the bacteria was already on the meat when you started. At this point just watch it, but avoid handling the bag & meat for fear of tearing a hole. Once you have reached your desired length of time let your nose help you make sure the meat is fine – though I believe it will be.
The only added consideration is 30 days for a sirloin is the shortest time. Actually being such a thick and dense cut it can go 45 days which will produce more taste from your dry aged effort.