The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Slightly green ‘mold’ on the outside of the pellicle after 30 days? › Slightly green ‘mold’ on the outside of the pellicle after 30 days?
May 29, 2020 at 9:59 pm
#13110
Member
There’s a lot of questions raised if that green mold has occurred after just 30 days! Where did you buy that meat? Was it still sealed in a cry-o-vac bag or from some supermarket or butcher’s display case? Was the meat blade tenderized? Where have you been aging it? Are you using a modern frost free refrigerator which get s opened daily and not a dormitory frig or a wine cooler? What temperature? It’s not an old beer cooler in your garage or basement is it?
Ron