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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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