How do I know it's not spoiled?

  • RJR1980
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1 month 4 weeks ago #14639 by RJR1980
How do I know it's not spoiled? was created by RJR1980
New user here. Got a Beef Tenderloin on sale to give it a test run. I know when I was sealing it and doing all the upfront work I had to make sure all surfaces were clean so no bacteria got in the bag during the aging period. Well now it's almost to the 35 day point and I don't know how to make sure the meat is good and no bacteria got in. I tried searching to see what it should look like and what is a sign it is rotten but haven't found anything.

Thank you!

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  • RRP
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1 month 4 weeks ago #14641 by RRP
Replied by RRP on topic How do I know it's not spoiled?
Relax! You are fine! Dry aging is not as difficult as people fret about.
Ron

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  • BagLady
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1 month 4 weeks ago #14642 by BagLady
Replied by BagLady on topic How do I know it's not spoiled?
Welcome. Assuming the meat has dried and darkened to mahogany in your modern frost free refrigerator in regular use located within a consistently room temperature environment, the meat scientists all tell us "the nose knows." Sniff the surface through the UMAi Dry®. You should smell a "blue cheese, forest, mushroom" funk, not "rotten." Hope this helps.

Dry aging geek

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