Trying to dry age a piece of meat at home without the proper temperature/moisture conditions is a recipe for disaster. Your nose knows. Smell is a great way of telling if something is not right, however; contaminated food doesn't always smell. 45 degrees is in the danger zone and bacteria has grown on that meat for 4 days. And not the good bacteria...... Do you really want to continue this knowing that?
12/20/14 at 3:26am