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?
Hey man I might be having a similar problem. I was just wondering if you remember if that mold smelled like anything? I feel like I might have smelled a little fishy smell coming from the moldy area around my meats bones. Not sure if I would be able to trim that or that’s the meat just bad or just the mold area.