New Dry Ager

[Jeff]

Very cool.

On the meat. I have moved it to my home refrigerator. When I put my nose right to the package I can smell a faint spoiled meat smell. Like if I had just bought it from the store I would be taking it back. I am thinking I need to not risk the waste and open it up. If it is spoiled, would I be able to trim it back to good meat or is the whole thing an expensive lesson learned?

Just for the sake of saying it, in many posts you comment on how important it is to be placing the meat in the proper refrigerator and I don’t see that instruction anywhere on the UMAi instructions. It just says pop it in the fridge. Just a little frustrating.

Thanks for all your help though Ron.