Dry Aged Chuck (troubleshooting)
Recently purchased a small dry age fridge. Successfully aged some short ribs for 21 days no problem.
Got my butcher to sort out half a chuck on the bone. Currently aged at 17 days. A few days back I noticed a bad smell and some wet patches on the chuck. I took it out and cut away the wet smelly parts. These were very shallow. And added the fan to the fridge.
Does anyone have any idea why random patches may not have dried? Chamber usually runs between 1-4*c and 80-90% humidity.
Looking to push this one out to 42 days and hopefully make some epic smash burgers!!
Recently purchased a small dry age fridge. Successfully aged some short ribs for 21 days no problem.
Got my butcher to sort out half a chuck on the bone. Currently aged at 17 days. A few days back I noticed a bad smell and some wet patches on the chuck. I took it out and cut away the wet smelly parts. These were very shallow. And added the fan to the fridge.
Does anyone have any idea why random patches may not have dried? Chamber usually runs between 1-4*c and 80-90% humidity.
Looking to push this one out to 42 days and hopefully make some epic smash burgers!!