I was following a recipe for a three-rib-sized roast I bought, says to wrap it in cheese cloth and let it dry for like 2ish days and I had to help people with some thing for a couple days and now it's been like 4 I think, 5 at most. If it seems okay when I open it up it's probably great right? I know people dry age for long periods in different conditions, but idk about this in between time period. No salt, just cheesecloth. Thanks!
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