The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Meat going green › Meat going green
TheaThe bag or the bagging would not cause spoilage.
Are you dry aging in a regularly used modern frost free kitchen refrigerator located in a room temperature environment? The most likely cause of “going green” Would be a fridge above 38°F or a fridge that is not cycling and managing the humidity. If the fridge is in a basement or garage under 68°, it is essentially a cooler box and will not maintain good temp or manage humidity. If the fridge does not have an integrated freezer, it is not drying the moisture from the inside environment at all. Does this give you any starting points to explain the problem?