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Bummer….. I’m less than a week into my first ribeye too, so I don’t have much in the way of real-world experience to offer. I’m curious what others think though because I personally would have a hard time if I found myself in that position.
I’m typically the guy that’s dumping the milk down the drain the moment it hits the expiration date, so I’m taking a pretty big leap with this whole aging business. 🙂 On the other hand, it’s an expensive chunk of meat to just throw out. Everything I’ve read says like Ron did above, and that’s to let your nose be the guide. I’ve yet to experience what a “normal” aged loin should smell like, but “earthy” is a pretty common description. I suspect that it is pretty dramatic shift in “fragrance” when things go wrong… (and am pretty sure it will require opening the bag to make that call).
For my own curiosity, did everything go ok with the initial seal? Anything abnormal happen while it was aging? Just wondering if there were warning signs to watch out for on my own project.
Best of luck…. I hope it turns out to be ok!