The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › New to bags – new to forum › New to bags – new to forum
Ron PrattWelcome aboard.
I do see a problem though. As is explained in the Q & A section your ideal dry aging temperature range is 34-38F. Your stated range of 33 to 43º probably explains the unwanted signs of white dots of mold – BUT at only 5 days so far MY PERSONAL opinion is the meat already had that mold bacteria present before you bagged it or in handling the meat.
By chance and I HOPE so – can you transfer these to another refrigerator where the operating range is closer to the suggested 34-38ºF range?
While the mold is on the exterior which you will trim off then unless you or your supplier had penetrated the meat you should not have a worry if you can get it into a more stable refrigerator. Ron
BTW – here is the Q & A:
Dry age at temperature between 34-38F. Typical household refrigerators and restaurant coolers are designed to protect food items like fruits, vegetables, fish and meats from spoilage without freezing them. Please make sure that your refrigerator maintains temperature between 34-38 F to ensure proper aging and prevent spoilage. Ensure that the UMAi Dry® material is in contact with the beef and there are no air pockets inside the bag.