Going bad

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3 weeks 14 hours ago #15988 by Michelkhalaf
Replied by Michelkhalaf on topic Going bad
Hello Ron
First time dry aging steaks over here.
Got a 13lbs NY strip and transferred it from the cryovac to the bag 5 days ago.
Bag adhered super well.
Yesterday night( 4 days into the project), a slight cheesy smell(parmesan like smell) came out from it so i dug a little deeper and since it was placed in my garage fridge(regular) i transfered it to my fridge upstairs(34-37 degrees).
The fat side is changing colour and is super solid.
I am wondering if i just ruined this piece of meat or it is salvageable?
Thank you very much

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3 weeks 14 hours ago #15989 by Michelkhalaf
Replied by Michelkhalaf on topic Going bad
Thank you very much, much reassuring here!
was worried that only 4 days in a cheesy smell came out as i have 40 more days to go.

Is it normal too to have that smell for the whole process?
And would this go away?

Thank you again

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3 weeks 13 hours ago #15991 by RRP
Replied by RRP on topic Going bad
Not unusual - plus the smell is different to different people. Some refer to it as a cheesy smell like you, others a earthy smell and others a nutty smell. BTW if the meat goes bad that is rancid and horrible - big difference!
Ron

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