The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › possible white mold? › possible white mold?
I weighed my lonzino this afternoon and was at around 45% weight loss so I cut into it. AWESOME!!!!!! I used a tenderloin cut since it was smaller (and cheaper) to experiment with for the first time. What I thought was mold definitely was not. Not sure if it was possibly fat that I had not trimmed off, or just discoloration due to small air pockets. Either way I am very pleased with the way this turned out for my first attempt.
My next concern is how can I store this and how long will it last? I cut it into 4 pieces, and vacuum sealed three of them and the fourth piece will not be around much longer B) . Can this be frozen? If not what is the best way to store them? Any suggestions would be greatly appreciated.