So I saw the trick about the fish sauce and the cheese cloth to age meat in five days. But I wanted to try it the real way. So I had this beautiful steak in the freezer and I unwrapped it and hung it in my mini fridge to age I am planning on 45 days but I looked at it today and it defiantly has reduced in size but there is a small pool of "blood" under it. Do you think this experiment will work? How much should I trim before grilling or have I just ruined a nice piece of beef ?