The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Bag with air and mold › Bag with air and mold
No smell is a good thing. Rebagging meat after the surface has dried is a waste of a bag. By 30 days you should have a good, from bark. Hopefully that is reassuring. Now on to the sticky issues.
Mold will not spontaneously grow within the bag unless the meat surface was “inoculated” during the transfer from the processor packaging into UMAi Dry®. The seal on the UMAi Dry® is really pretty irrelevant, as long as there was lots of gooey moisture for the UMAi Dry® membrane to adhere to when first applied.
That said, even if there is some “inoculation,” it will generally only grow if the fridge is either too warm or too humid.
Are you aging in a regularly used modern frost free kitchen refrigerator located in a room temperature environment?
If yes, is the mold growth white? If yes, keep an eye on it. If it expands or begins to change color, labor the drying, trim to fresh red meat.