Liquid accumulation in bag

[Chris Bonnici]

Hi Ron, thanks for your reply. I know you had warned against using wine fridge for dry aging but unfortunately that was my only option. That said, I do not believe the meat is rotten or at least judging from the smell after 23 days I cannot detect any foul smell. The meat looks dark and dry with no signs of mould which could lead me to think it’s gone bad.

Just to clarify, the initial moisture I had was in the first couple of days when I was using a refrigerator which was not non-frost. Actually the wine fridge (it’s a large 150 bottle one) keeps the humidity low and constant. I’ll try to post a photo of what meat currently looks like. Now that I have come this far I will let it age a further 10 days and then will see if it worked out or not…fingers crossed!