Seems I have seen this before but I'll be danged if I can find it now. But is there an optimum temperature for dry aging beef?
I have been buying whole sirloins from Costco here in Veracruz and aging them in my refrigerator....now for 3 weeks. Here's what I have noted:
First, I have been getting very little liquid after the first day. I take the top towel(s) (because they have still been clean and dry)and exchange them for the bottom one, then put clean towels on top again. I might do this one more time...maybe not, but soon there is no more liquid and the towels really do not have to be changed, it seems.
At the end of even 3 weeks, I have little mold over the crust and no more liquid.
My results vary also, but I think this is to be expected. Some of my steaks have been almost fork-tender, while others have still been quite chewy....but not bad. I realize that sirloin is most known for flavor and not necessarily being the most tender cut.
Anyway, I was wondering if my refrigerator temperature might have something to do with this? I'm thinking that I should have more mold on the outside as well as more weight loss.
SIX WEEKS.......OK, I'll try that too. You may have something there, since you are right......I do not have the optimum environment for the process. So perhaps with more time.....It IS worth it. This house will never eat another steak that has not been aged. Thanks again.