New to Dry Aging - Should I be concerned?

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1 month 3 weeks ago #14553 by PA-Josh
So I recently began to try my hand at dry aging earlier this month. I have a half a NY Strip that I started on 04/04/19. The vacuum worked great and I got a good bond to the meat.

Here’s my concern. I’m now almost 3 weeks into the process and I don’t see/feel a tough “bark” to the outside of my meat.

I have the meat in my refrigerator, which has a temperature of 36 degrees. Over the last couple of days I notice that there is blood puddles that seem to be forming that we’re not there initially.

The meat has turned a dark brown and appears to be aging from what I have read, but the blood appearing has me concerned.

Any help is appreciated, even if it’s to let me know I’m being paranoid! Thanks!

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1 month 3 weeks ago #14555 by BagLady
Replied by BagLady on topic New to Dry Aging - Should I be concerned?
Well... you have us concerned. After three weeks, you should have a good dark mahogany brown bark. Any purge (aka "blood") should be well and dried by now.
Are you aging in a modern frost free refrigerator in regular use located within a consistently room temperature environment? It sounds as though it is either not a set up which manages humidity -or- it isn't cycling frequently.

Dry aging geek

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1 month 3 weeks ago #14556 by PA-Josh
Replied by PA-Josh on topic New to Dry Aging - Should I be concerned?
Thanks for the advise. The refrigerator is only a year old (purchased new from Lowe’s May 2018).

I’m thinking it may be a humidity issue. I started the meat in the crisper drawer, but the drawer does not have a humidity control.

If I move the meat out of the drawer to the main fridge do you think the meat will still be fine? Or, is the meat a waste?

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