The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Dry aging trimmed roast instead of cryovac cut › Dry aging trimmed roast instead of cryovac cut
Actually if the meat is contaminated then even while sealed in a UMAi Dry® bag your nose will tell you there is a problem. Now – please know that as meat dry ages it takes on an earthy, nutty smell – versus rotted meat – there is a BIG difference in the smell! The likelihood of contamination based on what all you described is fairly unlikely! Now relax and let the meat dry!