The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › There is a bit of greed mold on the outside and at first there was some liquid. › There is a bit of greed mold on the outside and at first there was some liquid.
First off, green mold is never, ever a good sign.
Second, we don’t recommend a dry aging pork. You will find no recommendations Or advice for dry cured pork space on our site. We only recommend pork for curing in 3% salt and 0.25% #2 curing salt .
Lastly, the meat should not be pulling liquid or turning color if you are using a regularly used modern frost free kitchen refrigerator located in a room temperature environment . If the fridge is working, and you have enough space under the open wire rack, the moisture should be removed very affectively. We recommend resting the meat fat cap up for the first week, then flipping once and allowing to continue dry aging to the end..
Sorry about what sounds like the rotten pork.