I was working on autopilot and patted salt over a rib roast that I was planning to age. Should I brush or rinse it off before starting my 45 day aging? Has anyone ever aged a seasoned roast? How did it turn out? I'm not sure if the enzymatic processes I'm hoping for are going to be disrupted by the salt.

Crossposted to /r/askculinary

edit: well, I just looked at them to see if I could brush the salt off and it's all gone. Problem solved man! I guess there's nothing I can do except shave the thing down by 1/4" which seems pretty drastic. I'll let everyone know how it turned out in 45 days. If anyone knows if seasoning interferes with aging, please let me know. I'll let the seasoning get in for a couple days then vac pack them for freezing instead of aging them.