Tried wet aging a ribeye roast for 45 days and it turned out funky

I put a whole ribeye roast in the cryovac from my supplier and let it sit in my cooler at 34 degrees for 45 days. The smell when I opened it was like old socks and the meat had this slimy feel that I've never seen before. I trimmed off the outer layer and cooked a steak from the middle, but the flavor was weirdly sour. I think I pushed the wet aging too far since most guys say 30 days is the max for wet aging in plastic. Has anyone else tried going past 35 days and gotten similar results? I'm thinking dry aging might be better for longer periods.

2 comments

2 Comments

jordan_webb27d ago

45 days in plastic is like leaving leftovers in the fridge three weeks too long.

joel_butler27d ago

Agree completely, I had a container of chili in the back of the fridge for like two months once... thought it was fine cause it was sealed up tight. Opened it up and the smell hit me like a truck, had to toss the whole thing plus the container cause the plastic held onto the stink. You really can't trust plastic for long storage, it just traps moisture and lets stuff go bad faster than you'd think.