The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Touch it or leave it? › Touch it or leave it?
June 21, 2018 at 4:45 am
#11684
Rob Jones
Member
Follow up question… I’ve read a few posts about the sight of white mold. I’m curious where would this be visible? On the meat? On the bag? With exactly 14 days to go to my goal date the only suspicion I have is the sight of small whitish dots on the corner of the bag that’s not making contact with fatty surface. I’m still confident as there’s been no change to the composition of the bag, I haven’t disturbed my primal, and the smell is uniquely plseant and by no means foul. Any and all thoughts are welcome.