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If you have the meat dry aging in a modern frost free refrigerator in regular use located within a consistently room temperature environment, mold growth should be nearly impossible.
When you describe “rolling the excessive part of the bag together,” does that mean that the UMAi Dry® membrane was multi-layered against the meat?
So long as the mold is white you should be able to cease aging and wipe them clean with vinegar. Once you’ve trimmed the “bark” off, and cooked the meat over appropriate temperature, there should be little to no risk. However, we would not recommend continuing to age.
Hope this helps.