Short story: butter coccoon dry-aging attempt #1 as described in Melted Butter Coccoons – Part I was unsuccessful. The resulting steaks came out not rotten, but cigar-close to it.
Two key take-aways are
- Get hold of a fridge which is stable at 1 degree Celsius maximum.
- Get hold of meat which is guaranteed to not have undergone any form of prior wet aging.
To be honest, I have lost a bit of interest in this project, so I am not sure if there will be a second attempt. I have another project related to my PhD program in deep learning involving the dry-aging fridge (which obviously was not suitable/cold enough for this exercise). More on the new project soon!