The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › is it safe?
- This topic has 2 replies, 2 voices, and was last updated 5 years, 7 months ago by Ron Pratt.
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January 13, 2019 at 10:39 am #3317EdwinMember
Ok so as you guys might’ve guessed already I’m wondering if my prime rib roast is safe to eat. I aged my prime rib for about 46 days with no problems. Bag wasn’t compromised, temperatures were within range, there was a slight odor but nothing bad. When the day came to trim and cut the roast I noticed that there were a few brown spots on the steaks especially on the tail end where most of the fat is. I did some searching and also found that the meat itself didn’t turn a dark red like I’d seen on other dry aged meat. As i was processing the meat there was a somewhat unpleasant smell as well but I assume it was do to the fat rendering as i handled the meat? What do you guys think does this sound normal? I’ll try adding some pictures that I took.
This is my first run at the dry aging process so I’m quite nervous about this. I would hate to get anyone sick as I am hoping to share with friends and family. Any input to my dilemma would be truly appreciated. Thank you.
January 14, 2019 at 5:47 am #11985AndrewMemberbad links for pictures. need a picture site like photobucket or tinypic to show correctly
January 14, 2019 at 3:57 pm #11986Ron PrattMemberEven had your picture links worked your nose would be a better indication if anything was wrong than pictures anyway. If the smell is rancid you’ll know it. Aged beef has an earthy or nut like smell. If your meat was in a properly working refrigerator, then it’s unlikely it went bad, unless it was contaminated to begin with.
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