When I cut the black/brown/red crust off my deer when dry aged in the fridge, it smells fine, but has a slimy texture. Also, some of the meat just under the dry surface is brown. Is the underlying soft, somewhat slimy meat still good or garbage? Please answer soon! It looks red and like I said smells ok, but it is really soft and slimy when made into cuts.
When I cut the black/brown/red crust off my deer when dry aged in the fridge, it smells fine, but has a slimy texture. Also, some of the meat just under the dry surface is brown. Is the underlying soft, somewhat slimy meat still good or garbage? Please answer soon! It looks red and like I said smells ok, but it is really soft and slimy when made into cuts.