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Tried wet-aging my ribeyes for 45 days at 34F and half of them came out tasting like blue cheese
I hung 8 choice ribeyes in my walk-in at 34F and 80% humidity for 45 days, thinking I'd get that nutty aged flavor everyone talks about. Around day 30 I noticed a white crust forming, which I figured was normal, but by day 45 the whole batch smelled sharp. I trimmed the crust off and cooked two of them, and my wife said it tasted like a cheese plate, not a steak. So now I'm stuck on the fence, do I push aging further for that funk or pull them at 21 days to keep it beefy? What's your cutoff temp and days for wet-aging at home or in a small shop setup?
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brown.susan1mo ago
Forty five days at home is a long stretch for wet aging, and that blue cheese tang usually means the good bacteria got outnumbered by the sort you don't want on a steak. Calling it ruined might be a bit much since you can trim and cook the rest, but there's no pushing past that smell into something better. Pull the next batch at 21 to 28 days and keep your walk-in closer to 36F.
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