The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › One side is black, the other still reddish.. › One side is black, the other still reddish..
Thanks so much for answering. I’m sorry I didn’t see this until now. It’s now 4 weeks. The top looks like all the properly done loins I’ve seen here and on YouTube. The bottom is reddish and, yes, there are areas on the bottom where there is certainly less than 80% contact. I’m not sure if it smells nutty (my nose says “eh” and my heart says “yes” but I don’t know… It certainly doesn’t smell rancid; I’get that for sure! So what to do? I thought two weeks ago that maybe the bottom would catch up, I can see now that it won’t. If it’s edible, it’s time. If it’s not, I guess I have to suck it up and start again… Your advice will be greatly appreciated. Thanks!