The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Dry ageing beef crust forming timeframes › Dry ageing beef crust forming timeframes
At first you said the meat was “kind of soft”, but now you say it is “sort of hard”…as meat dry ages it takes on a dark deep brown color and the exterior does become hard to the touch since that area loses the moisture (tasteless water) first and most! The taste of dry aged beef is rich since the meat and the fat becomes more concentrated having lost that tasteless water!
Is there some way you can get an accurate measurement of the temperature in your refrigerator rather than just saying it is the lowest it can go? The ideal temperature for dry aging is 34º to 38º at most. Constant levels higher than 38º runs risks of spoilage.