A friend who works on a farm gave me this rib roast to try dry aging with.
It came wrapped in butchers twine.
I read a Kenji article and some stuff on reddit. Everything seemingly went well (although 35 days may have been too long for this size).
But when I went to trim the pellicle there was a pocket inside that I’m concerned about. It’s a bit slimy. No mold. The smell is extremely nutty, but not unpleasant.
We knew this was an experiment and it was free, so it’s only a waste of time and effort if I need to throw it out.
by BorderTrike
15 Comments
I’d toss it. Better luck with the next one.
That gross looking part is just fat fwiw
The problem with amateur dry aging, curing, preserving. If you dont know what to look for, theres always that thought in your mind that you could kill someone. 😂
I wouldn’t eat that and neither should you.
fucking gross
Definite Toss
TOSS
Brown slime bad
I agree with everyone else. Toss it. Dry aging is for solid hunks of meat with the exterior exposed. Not folded over and tied like this.
OP wants someone to say “eat it” so badly
You can’t dry age meat that is wrapped together. Too much moisture and bacteria on the inside.
Dry aging creates a dry pellicle which bacteria can’t penetrate. Wet aging uses a vacuum sealed bag which bacteria can’t penetrate, butcher twine wrapped beef leaves a nice wet center with no barrier against bacteria…
Don’t think an expert is needed here to say “Dispose of it with extreme prejudice”
It’s fine if it doesn’t smell bad you good.
Nice, dude, that’s what you call rotting meat!
Curious what your setup is. You can’t dry age in a normal residential refrigerator, as the humidity is way too low (~40%). You need 70-80% humidity.
100% toss!
The white spots in there turn my stomach instantly. It is bacteria going full colonization mode on the meat