The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › 10 days in, green mold and slight funk smell: what are my options? › 10 days in, green mold and slight funk smell: what are my options?
Green is never good. Of course it’s impossible for us to tell you whether it’s safe to trim and eat or not.
The only way that green might form withIn 10 days is that the fridge is not holding 34 to 38° temperature, it is not a regularly used modern frost free kitchen refrigerator located in a room temperature environment, or the meat was old or contaminated prior to bagging.