The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Concerns about temperature control › Concerns about temperature control
Thanks for your really quick replies and good advice.
Sounds like the fridge is the issue. It is a fridge with no freezer. Might relegate it for cheese making and drying meats before smoking. Will have to start negotiations for space our kitchen fridge though not optimistic.
Did the sniff test as suggested through the bag. Didn’t smell rotten. Did have a smell but hard to describe.
Might wait for day 30 then open it up and do the final sniff test.
Visual observations. The fat is forming cracks in places and is cream, beige and pink. Flesh is dark mahogany all over and rubbery (can push finger into it a small way). Some places where flesh is pink but this might be fat or freezer burn.
Will report back. (Will try to work out how to attach photos).