Tried dry-aging a ribeye in my home fridge for 21 days and got a weird mushroom smell

I got curious after watching a few YouTube videos and decided to give dry-aging a shot with a 3-pound ribeye roast I picked up from a local farm outside Portland. Set it up on a wire rack with a fan blowing on it in my spare fridge, kept the temp steady around 38 degrees. Day 14 everything looked fine, nice dark crust forming. But around day 18 I noticed this funky earthy smell that reminded me of the portobellos my neighbor grows in his basement. Trimmed off the pellicle yesterday and the meat underneath was fine but way stronger than any dry-aged steak I've had at a restaurant. I think my humidity was too high because I never cracked the door enough. Anyone here dry-age at home and deal with off smells before it's ready to cook?

3 comments

3 Comments

noahw534d ago

Lol yeah @miles_roberts22 my buddy did this with a prime rib and his whole apartment smelled like a damp forest for a week.

kim.hannah4d ago

Our whole society is just a bunch of side projects like this that smell wrong for a while.

miles_roberts224d ago

Had the same thing on day 20 with a sirloin, ended up being totally safe to eat.