White Spots on my New York Primal

[Ron Pratt]

You did it properly. Now as for that possible mold I would let it ride out without re-bagging. Mold such as that is on the surface only and does not “enter” the meat. Then after aging you will skim off that hard outer crust.

Heres the list I meant when I said Q & A.
https://www.drybagsteak.com/drybag-steak-faq.php#8
Ron