The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Greenish blueish mold 10 days in › Greenish blueish mold 10 days in
I’m sorry to say, good seal or not, no meat in UMAi Dry® should develop blue green mold within ten days. Only contamination introduced to the surface of the meat should cause this.
Air pockets are generally not a problem with UMAi Dry® is will not cause mold growth in a modern frost free refrigerator operating in a room temperature environment. Are you using a dedicated fridge possibly located in an unheated environment? If the fridge is not cycling several times a day and is not maintaining temps between 34-38F, mold growth would be much more likely. The modern frost free kitchen fridge part is really important with UMAi Dry® and the air must be moving and guilty controlled. Fans, salt blocks, desiccant will not do the work of removing the cups and cups of water the meat is releasing.
If it were cured meat, the vinegar method might be possible. With fresh meat; however, we cannot suggest anything apart from ceasing the dry aging immediately. We also cannot recommend consuming the meat as mold will put penetrate the fresh meat.
Worry for the bad news.