Missing the strong dry age flavor

[Keith]

Hey Ron,

Great catch! I am using a newer full size fridge(frost free, etc.). I can set it at 46, 41, 37, 34, or 32 degrees F. It is all digital so I can’t choose increments in between. So i bumped it down to 34 degrees unless you think I should set it to the 37 degrees?

I never noticed any issue with the meat rotting, both of the loins I used turned out fine, I could smell the dry age in the process, never a rotten meat smell.