The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Greenish spot, should I be worried? › Greenish spot, should I be worried?
September 1, 2019 at 6:40 pm
#12538
Ron PrattMember
As I suspected the bacteria was already on the meat when you started. At this point just watch it, but avoid handling the bag & meat for fear of tearing a hole. Once you have reached your desired length of time let your nose help you make sure the meat is fine – though I believe it will be.
The only added consideration is 30 days for a sirloin is the shortest time. Actually being such a thick and dense cut it can go 45 days which will produce more taste from your dry aged effort.
Ron