As mentioned, I’m home dry aging a strip loin in my fridge using UMAI Dry Age bags. The color of the meat has changed in just the past couple of days.
The first image, dated October 28th, shows that the meat has darkened, but there’s still plenty of red, meaty color.
The second image, from today, has wholly darkened and looks more like wood than meat.
Normal.
There’s still a month to go to add up to thirty-five days. That’s scheduled for December 1st. Of course, I may go for a full forty-five days.
I’m really looking forward to seeing what’s left.