The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › To late to drybag?? › Re:To late to drybag??
March 24, 2012 at 7:03 pm #5890
Welcome aboard! I answered your email sent from the other forum but I’ll repeat my answer here.
Your meat will be OK to consume, plus it would be OK to go ahead and slip it into the Drybag. The browning you see is just normal from the contact with oxygen. The ONLY concern I would have is if you or your conditions while in the refrig during these days could have in any way been exposed to bacteria, but that’s pretty unlikely – besides your first line of defense is your nose and you said it smells OK.