I just found that there are some part of the dry aged beef under a rack that became slimy. It has been 20 days at 2°C and humidity around 75%. Is it ok to still consume since I have to trim the outer part anyway or Can I wipe out the slimy part for now to slow down the spoilage process as I aim to age at 28 days. Thanks you all in advance
Found some spots on dry aged beef, getting slithe. Need advice
dry-aging
Best Answer
Your conditions were both too warm and too low of a humidity. Ideal for 'dry aging' is 32.5°F to 33.8°F (0.5°C to 1.0°C) at 80%-85% humidity.
Toss it and start over. (Bonus points for the effort though...not many have the patience to try to dry age their own beef)