The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Should there be any smells from the aging meat? › Should there be any smells from the aging meat?
I didn’t rinse the wet-aged brisket before bagging it in the interest of following the clean-transfer technique. I did take a bit of extra time letting all the serumy fluid drain out of the cryo before transferring over tho. Hopefully it’s all good in a few days like you said. I had a feeling the scent was from the brisket too, although I didn’t notice it too much straight from the cryo. Anyways it’s not really a rotting beef smell…more like the smell you get when you open a fresh pack of ground beef. Thank you for the reassurance!