The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Air pockets and mold. › Air pockets and mold.
The meat is firm with no smell, but there are a couple of mold spots, greenish.
Weight is 14 1/8 oz and I started with 16oz chubs.
Should I be suspect of the greenish mold, and discard the whole chub? Cut it off? or could I remove the casing and use a vinegar wash, string wrap and rehang the whole thing?
Thanks in advance.
Sorry to hear of the air pockets and mold.
Some green molds are not bad. I tend to stay with the white molds. You can use a vinegar wipe and reseal.
TIP: When you make some new chubs. Seal the end of your UMAi bag straight then seal at an angle on each corner of the bottom. Before stuffing the bag crank the meat right to the end of the tube, slide the UMAi bag on and press the sealed end right into the meat and push into the tube. This will eliminate air pockets in the corners of the bag. If you look at my Salumi prepping post i show how i sealed the ends.
Hope this helps some.