This is my 6th time dry aging, I’ve had no problems… until now. My set up is stable averaging 1.7c (35f) and ~85% humidity with lows of 0.8c and highs of 2.5c (33.4f and 36.5f).
Unfortunately each bone in this Rib of Beef had this almost spoilage like narrow green channel along the sides, it absolutely stank and not the good dry age funk smell. I’ve trimmed it up and the meat itself doesn’t smell, but from reading I’m getting contradictory answers. Some say bone sour is a big no no and it should be discarded no matter what, but then I’ve seen it’s fine to trim it out as long as the meat doesn’t smell.
I’ve packaged each steak and frozen them apart from one I plan to test. I’ve left it vacuum sealed in the fridge and I think I’ll give it another smell before I use it and if I get even a slight whiff I’ll bin them. What do you think?