The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Trying to be patient! › Trying to be patient!
March 9, 2017 at 12:18 am
#10963
Member
So I got home & checked my baby in the fridge (modern fridge in humidity & temp controlled drawer) avg temp to 43 days 36/37 degrees. So over the past 9 days it developed a light white mold which seems to be mostly on the outside of the bag. The meat smells like a cross between bolting/beef jerky, and pepperoni or summer sausage casing with a bit of other good butcher shop smells. So I expect all is ok. We used to just wipe down the white mold off hanging elk & deer before butchering with apple cider vinegar. Thoughts?