After a successful first attempt of dry aging a Ribeye, I went ahead and bought a 17LB New York strip. After the first two weeks, I have started smelling a different smell coming out of the refrigerator. I decided to continue and complete the 28 days.
After 28 days, when I opened the bag and sliced the meat, I couldn’t get over the smell and decided not to take the risk and throw the whole batch.
I noticed the forum was referring to smell as the main indicator.
Before starting my next attempt, I’m trying to figure out what went wrong and how can I repeat my beginner’s luck cycle.
*** Update ***
As I shared, I was going for another attempt.
Steps I took included cleaning the refrigerator, decreasing temp and using top rack.
In order to experiment further, I bought two 12LB Top Loin whole (New York) Prime and Choice. My thoughts were
* if both get bad, I blame the refrigerator
* if one of them, I blame the meat
* if both are good … I’m happy
GOOD News 🙂 I’m very happy. Both 28 days Dry Aged turned Amazing!
Just thought it would be nice to close the loop here. Thank you guys for the support 🙂
We always like reading happy follow ups! Feel free to jump in here and help newbies!
Viewing 5 posts - 1 through 5 (of 5 total)
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