When should ‘bark’ form?

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3 weeks 1 day ago #15980 by Eugenesnyman
When should ‘bark’ form? was created by Eugenesnyman
Hi All
First time dry ager. I have 2 striploins, 2 different farms. Reach 15 days now and it still seems relatively soft, but dryer. Just wondering when does/should proper ‘bark’ start to form. Brand new fridge, 3 degrees, openened a few times per day in living space. Day 1 and Day 15 photos attached. ( nope, can’t seem to add photos)
Thanks!

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3 weeks 1 day ago #15981 by RRP
Replied by RRP on topic When should ‘bark’ form?
I assume "3 degrees" was a typo...so what temp did you mean. Actually by now it should be getting hard to push on. Even though it is a new refrigerator is it a frost free unit? Sounds like the moisture might not be getting lifted off the meat.
Ron

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3 weeks 1 day ago #15982 by Eugenesnyman
Replied by Eugenesnyman on topic When should ‘bark’ form?
Hi Ron
3celcius, 37.4F. Might try and drop it a little more in temp. Yes, frost free.
But, 15 days is quite long, will it spoil?

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3 weeks 1 day ago #15983 by RRP
Replied by RRP on topic When should ‘bark’ form?
That temperature is fine. As for spoiling at 15 days? - Not at all! In fact 15 days is quite short in dry aging! You need at least 28 days to make it worth your effort and I personally prefer 35 to 40 for a strip loin.
Ron

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3 weeks 1 day ago #15984 by Eugenesnyman
Replied by Eugenesnyman on topic When should ‘bark’ form?
Thanks Ron. Meant 15 days quite long for no real bark to form, but will just keep at it. Looks and smell good still. Thanks!

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