I've been dry aging a few rib eye steaks for several weeks now. Am I able to put them in the freezer after they are "finished? I am heading out on vacation for about a week and having never dry-aged meat before, have no idea how long I can keep them in the dry age wrapping? I don't want to come back in a few weeks and $150 worth of meat is ruined - hence, the freezer question.
Thanks.
Peace
Thanks.
Peace