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A fellow egger recently posted this comparison about smell – which may be of value to a newcomer who wonders about the smell of aged beef.
I quote stike:
…unwrapping this prosciutto i smelled the same smell. i took a deep sniff after slicing. you know what the smell is, the one you smell in aged beef? it’s frikkin prosciutto. yep. prosciutto is probably the only aged meat we all have had at one time or another. we all know the taste, smell. so for future reference, think ‘prosciutto’ if you smell something in the dry aged beef you are making. that smell is similar across the few aged meats i have done. it’s of course more pronounced the longer you age, but a tinge of it WILL be apparent. next time you have prosciutto, take a deep sniff