Stinker!

paqman

I aged (wet) a rack of beef plate ribs for a couple of months in the basement fridge.  Last week, SWMBO complained about the smell…  I woke up early this morning so I decided to start the egg and smoke the bad boy!  I opened the bag and damn it was awful!  After rinsing the piece of meat under cold water and drying it, I could smell a bit of funk.  Best tasting beef in a loooong time, the funky/cheesy taste was right there.

nolaegghead

Autolysis is awesomeness.

lousubcap

@paqman - clearly a rebel streak right there.  Those look great and only the second time on this forum I have seen all four bones go forward.  Congrats.  I am sure you and SWMBO enjoyed every bite.  Nailed 'em.

paqman

@lousubcap It is the second time that it happens to me.  Maybe my last one was the other one you saw?  I think it is happening because I sliced along the bones when I removed the membrane.

Botch

Thanks for the input.  I don't know what to think right now.
My local grocer started carrying SRF beef, and I finally splurged on a single Ribeye, $37.  It smelled when I took it out of the package, I cooked it anyway, and it didn't taste all that good (took it to med-rare).  I didn't throw up, but felt pretty bad the next 18 hours or so.  
As stated, don't know what to think.  

paqman

Botch said:

Thanks for the input.  I don't know what to think right now.
My local grocer started carrying SRF beef, and I finally splurged on a single Ribeye, $37.  It smelled when I took it out of the package, I cooked it anyway, and it didn't taste all that good (took it to med-rare).  I didn't throw up, but felt pretty bad the next 18 hours or so.  
As stated, don't know what to think.  

Vacuum sealed meat often smells like sulfur (rotten eggs?).  It usually goes away after rinsing the meat under water.  It has been a couple of hours now and I’m feeling pretty good.  My fridge is a very cold fridge and we don’t open it often so I’ve had good luck aging meat in it.

Botch

paqman said:

Botch said:

Thanks for the input.  I don't know what to think right now.
My local grocer started carrying SRF beef, and I finally splurged on a single Ribeye, $37.  It smelled when I took it out of the package, I cooked it anyway, and it didn't taste all that good (took it to med-rare).  I didn't throw up, but felt pretty bad the next 18 hours or so.  
As stated, don't know what to think.  

Vacuum sealed meat often smells like sulfur (rotten eggs?).  It usually goes away after rinsing the meat under water.  It has been a couple of hours now and I’m feeling pretty good.  My fridge is a very cold fridge and we don’t open it often so I’ve had good luck aging meat in it.

Thanks.  I didn't rinse, but if a rinse would've washed away the cooties, I'm thinking so would being grilled, but I got a tummy-ache.  
So, again, I don't know what to think.  

womaus

Many years ago managing a pub style restaurant....
Early 80s I think.
We'd buy beef in cryovac, lots of them at the beginning of the month. Better pricing in bulk, and all that.
Never had a problem with product, until one of the prime ribs puffed up like a balloon.
Quick call to the vendor rep, he says no problem, give him the weight and we'll get a credit. Then he says he'll be there in 30 minutes.
We opened the bag, it had an awful funk to it. A little bit of off color too.
He had brought a couple of boxes of Arm and Hammer Baking Soda with him. We covered the rib in baking soda and wrapped it up, back in the cooler. He said he'd be back the next morning.
Pulled it out of the wrap, rinsed off the baking soda, seasoned with salt and pepper. Into the oven.
Best damned prime rib I've ever had. We fed the employees, sent some dinners over to the police station, saved some for breakfast the next day.

nolaegghead

Botch said:

paqman said:

Botch said:

Thanks for the input.  I don't know what to think right now.
My local grocer started carrying SRF beef, and I finally splurged on a single Ribeye, $37.  It smelled when I took it out of the package, I cooked it anyway, and it didn't taste all that good (took it to med-rare).  I didn't throw up, but felt pretty bad the next 18 hours or so.  
As stated, don't know what to think.  

Vacuum sealed meat often smells like sulfur (rotten eggs?).  It usually goes away after rinsing the meat under water.  It has been a couple of hours now and I’m feeling pretty good.  My fridge is a very cold fridge and we don’t open it often so I’ve had good luck aging meat in it.

Thanks.  I didn't rinse, but if a rinse would've washed away the cooties, I'm thinking so would being grilled, but I got a tummy-ache.  
So, again, I don't know what to think.  

I'm not saying there was nothing wrong with your meat, but based on your characterization of your trepidation, it's a perfect storm for psychosomatic illness.

paqman

nolaegghead said:

Botch said:

paqman said:

Botch said:

Thanks for the input.  I don't know what to think right now.
My local grocer started carrying SRF beef, and I finally splurged on a single Ribeye, $37.  It smelled when I took it out of the package, I cooked it anyway, and it didn't taste all that good (took it to med-rare).  I didn't throw up, but felt pretty bad the next 18 hours or so.  
As stated, don't know what to think.  

Vacuum sealed meat often smells like sulfur (rotten eggs?).  It usually goes away after rinsing the meat under water.  It has been a couple of hours now and I’m feeling pretty good.  My fridge is a very cold fridge and we don’t open it often so I’ve had good luck aging meat in it.

Thanks.  I didn't rinse, but if a rinse would've washed away the cooties, I'm thinking so would being grilled, but I got a tummy-ache.  
So, again, I don't know what to think.  

I'm not saying there was nothing wrong with your meat, but based on your characterization of your trepidation, it's a perfect storm for psychosomatic illness.

The mind is a powerful thing

GrateEggspectations

Those look great. 

After a few brisket blimps, I might have to take a hard pass on future wet aging. 

Was thinking of you when my neighbour and I hit up Nicastro’s last night. Picked up some wines, braesalo, pizzas, cannelloni, ghost pepper flakes, some produce, cheese, etc. They had just gotten in some Iberica pork skewers. Rocco says “hi!” 😉  Then went for a beer on the patio at the Earl of Sussex. Felt good to get out. 

paqman

GrateEggspectations said:

Those look great. 

After a few brisket blimps, I might have to take a hard pass on future wet aging. 

Was thinking of you when my neighbour and I hit up Nicastro’s last night. Picked up some wines, braesalo, pizzas, cannelloni, ghost pepper flakes, some produce, cheese, etc. They had just gotten in some Iberica pork skewers. Rocco says “hi!” 😉  Then went for a beer on the patio at the Earl of Sussex. Felt good to get out. 

Nice!  We crossed the river for the first time in months yesterday.  I have the day off Monday, I’ll probably go to La Bottega to refill my pantry.

I prefer dry aging, I did have some bad experiences in the past with wet aging.  I am ok with bad smell as long as I recognize it.  Puffing is a no go for me.

paqman

womaus said:

Many years ago managing a pub style restaurant....
Early 80s I think.
We'd buy beef in cryovac, lots of them at the beginning of the month. Better pricing in bulk, and all that.
Never had a problem with product, until one of the prime ribs puffed up like a balloon.
Quick call to the vendor rep, he says no problem, give him the weight and we'll get a credit. Then he says he'll be there in 30 minutes.
We opened the bag, it had an awful funk to it. A little bit of off color too.
He had brought a couple of boxes of Arm and Hammer Baking Soda with him. We covered the rib in baking soda and wrapped it up, back in the cooler. He said he'd be back the next morning.
Pulled it out of the wrap, rinsed off the baking soda, seasoned with salt and pepper. Into the oven.
Best damned prime rib I've ever had. We fed the employees, sent some dinners over to the police station, saved some for breakfast the next day.

Interesting, I would have tossed it for sure.  Did the rep provide any explanation as to why it may have puffed and why it was safe to eat?  Bad smell is expected (maybe not all bad smells) but puffing doesn’t sound right.

GrateEggspectations

paqman said:

GrateEggspectations said:

Those look great. 

After a few brisket blimps, I might have to take a hard pass on future wet aging. 

Was thinking of you when my neighbour and I hit up Nicastro’s last night. Picked up some wines, braesalo, pizzas, cannelloni, ghost pepper flakes, some produce, cheese, etc. They had just gotten in some Iberica pork skewers. Rocco says “hi!” 😉  Then went for a beer on the patio at the Earl of Sussex. Felt good to get out. 

Nice!  We crossed the river for the first time in months yesterday.  I have the day off Monday, I’ll probably go to La Bottega to refill my pantry.

I prefer dry aging, I did have some bad experiences in the past with wet aging.  I am ok with bad smell as long as I recognize it.  Puffing is a no go for me.

Fun. I recommend the ghost pepper flakes. They have other varieties as well. 

Am crossing into Quebec to see family tomorrow. Haven’t seen my immediate family for many, many months now. The children have changed so much in the timeframe.