7 days in and and strong sweet smell normal?

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1 month 4 weeks ago #13739 by Cap
Bone in Rib roast at 35-38 degrees @ 60% humidity and fan. Looks fine and crust is forming. It is smelling beefy blood sweet though....little freaking out. Leave it?

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1 month 4 weeks ago #13740 by RRP
You're fine! Aged beef takes on an "earthy" or "nutty" smell. Can't say I call it sweet, but you are worrying for NO reason! BTW being a bone in then that means the aging is slower, since the meat closer to the bone is not aging as fast. Think of it this way - aging meat is a matter of reducing the tasteless water in the cell structure. How long do you plan to age it?
Ron

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1 month 4 weeks ago - 1 month 4 weeks ago #13741 by Cap
Was shooting for 42 around Thanksgiving. I'll let it ride Thanks... It is my first time trying this so uncharted territory for me.
Last edit: 1 month 4 weeks ago by Cap.

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1 month 4 weeks ago #13742 by RRP
Sounds like a great idea. Just a little bit of advice...with the bone in the bag you risk puncturing it when moved - so no handling is the best!
Ron

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3 weeks 6 days ago #13803 by Cap
42 days in the morning, we will see very soon )

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3 weeks 5 days ago #13816 by Cap
Well The 7 bone rib eye is cut and de-boned. Started at 24 lbs but realized the bag was to small and had to sawwsall 4 inches of the bone off to make it fit. I did grill the short ribs from that section. Not a total loss. So A good amount of trimming was due And ended up with @ 11 lbs of steaks and another 2 lbs of good scrap. So Just a little better than Cosco cut prices for prime steak. Tried a little piece on the grill, drier for sure taste ok as a bit different than i'm used too. The jury is still out on this one.

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