Well shes going in the trash. I don’t have a “funky” smell as I stated earlier but a minerally/blood type smell. You could call it nutty/earthy I supposes but it is very strong. It does not smell putrid or rotten in any way but it is overpowering the fridge in the garage.
Not terribly upset, just wish we would have used a much cheaper piece of meat. I wouldn’t for second consider trying to take it back to the store, what we are doing here is very much outside the norm and the problem lies in our hands, not the butchers. I’m building a proper fermentation and aging fridge to do this under much more controlled conditions. Thanks for the help, I was hoping somebody else may offer opinions as well but does not seem forthcoming.