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?
ManuelOk, so curiosity and the chance to throw away $200 got the best of me and I caved, so I opened the bag. Funky smell. Got to trimming (VERY generously… if I didn’t throw 3 pounds of meat, I’m the queen of England). 5mm of pelicose all around, inspecting for anything that was not a healthy red or smelled too off.
The result is: very red meat, slight funk smell (not unlike the brisket that I aged and to my knowledge no one got sick), most of the green stuff was at the end of the ribeye which is all fat- I know this fat is GOLD for burgers but I’m not going to risk saving this batch of fat.
I cut the ribeye into steaks, I’m cooking one tonight and taking one for the team. The rest went straight into the freezer. To be honest, the steak smells fantastic, not unlike professionally aged steaks. If I get the slightest hint of bad meat, I’m throwing everything away.
Wish me luck.