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July 8, 2019 at 7:30 am #12489
In reply to: 2 days in and white mold spots starting to form…
MitchMemberHillbilly,
Any time I bag up a primal/sub-primal cut that came in a sealed wet-aged bag (cryo-vac), I wash the exterior of the cryo-vac bag thoroughly with soap and water to ensure there is no bacteria than can contaminate the process. I brew beer as well and even the slightest contamination can spoil a fermentation with beer, so I only assume dry aging meat to be the same.Baglady,
I let it go for a week and watched it carefully. By the looks of it, it was a false alarm. I’m guessing the white specs might actually be loose fat particles from processing, but as of now, everything is looking good! Must not have noticed it when I bagged it and have never seen meat speckled with fat dots like that before.As for the fridge.
I’m aware salt is a passive measure, and the fans only serve to move moist air around, but together they balance the temperature and humidity across the interior of the fridge. This means the condenser doesn’t have to work as hard and you get a more uniform environment without temperature gradients inside the fridge. I have thought to try a better desiccant than salt, but I haven’t had a need to yet. That said, I have been noticing a large amount of condensate under the fridge the last few days as the temp has started to rise. I may have to switch to a more active desiccant to drive the moisture more efficiently than the salt.The lighting is specifically for the web cam, which has both standard and Night vision modes. The green-scale night vision is useless on a slab of meat and fridges actually ***ARE*** dark on the I side with the door closed! 😉 so the lighting helps both with the door closed and open to make for quick inspections.
April 16, 2019 at 12:27 am #3472Topic: White Spots on my New York Primal
in forum Dry Aging Steak with UMAi Dry®DustinMemberHi Ron and everyone!
I have successfully finish my first dry age with Umai. A 45 day dry age ribeye choice from Costco. It turned out awesome!
See screenshot below.
https://www.flickr.com/photos/145130990@N08/shares/A7xx3NI have started my second project which is a New York Strip Primal choice from Costco. It is now 3 weeks in and I am noticing small white spots that look like mold? Can the community please look over the pics and advise if I should be worried? I have done the smell test and so far everything smells fine. I am not sure if these white spots are mold or not. The bag definitely became a bit more loose than my first project. I also compared the pics to my first project and noticed more white spots than prior.
See screenshot of white spots below.
https://www.flickr.com/photos/145130990@N08/shares/PA9DnWShould I be worried or leave it alone for the full dry age time? I am planning to dry age 60 days with this New York Primal.
December 27, 2018 at 8:56 pm #11927In reply to: Bag came loose – Mold?
Ron PrattMemberYes – the odd has/had surface mold probably had already started before you even bought it. Since you trimmed it off – you’re good to go.
Unless the sub-primal had been blade tenderized then the internal is not contaminated. As long as your refrig was in proper working order and the recommended temperature range maintained there is little chance for it to spoil.
Otherwise as you have already said the nose is to be trusted for that earthy, nut smell which aged meat has.
Now – enjoy your meat!
Ron
December 27, 2018 at 8:44 pm #11926In reply to: Bag came loose – Mold?
Dmitry ReznitskyMemberHello.
Seems that I’ve just got the same issue. I tried rib-eye-in-bone and it did not glue to the fat cap, but did not stick properly to where meat was exposed to:
Here on the left site it’s sort of “going off” meat (I tried to prevent this by rounding it with butchers twine):
So I unpacked this package and here’s what I trimmed from the sides:
Right side, where it glued is almost ok, but left is something, ehm, different:
I opened left side and just flipped the right:
Looks not bad.I trimmed the everything and:
These inner parts don’t have any unusual smell or anything: very soft, quite moist But I am just … not sure.
Is there a way to anyhow test, except for my nose?
Thanks!
July 12, 2011 at 6:39 pm #4872In reply to: Bag came loose – Mold?
Ron PrattMemberVindii wrote:
quote :But you would have more rind if you aged cut up steaks would you not?I really just wanted to compare the taste of this 32 day steak to say a 21 day and see if I could taste a difference. Im just getting started at this so I dont know the differences yet.
Trying to age individual steaks would be a disaster IMHO as you you need to trim the “faces” and therefore have considerably more waste. When I refer to the rind I’m talking about the exterior edges – same as a loaf of bread that has a crust all over. I trim the two ends and only lightly trim the outer “crust” or “rind as I call it.
You are correct in trying different aging periods and you should do what suits your tastes. Personally I have aged 21, 28, 35, 45 and 60. I prefer 28 for NY strips and 45 for rib eyes – but again to each his own.
Ron
July 12, 2011 at 5:47 pm #4871In reply to: Bag came loose – Mold?
AlexMemberBut you would have more rind if you aged cut up steaks would you not?
I really just wanted to compare the taste of this 32 day steak to say a 21 day and see if I could taste a difference. Im just getting started at this so I dont know the differences yet.
July 12, 2011 at 5:26 pm #4870In reply to: Bag came loose – Mold?
Ron PrattMemberVindii wrote:
quote :I must not understand this correctly. If I trim back to red meat I am still getting dry aged steak. Just because its not hard and crusty doesnt mean its not aged does it?So if my understanding is correct then you would think its better to age separate steaks instead of the whole subprimal? That would give you more surface area to age as both faces of the steak would age?
As I said lighter trimming works for me and others have chimed in as well, but others want to trim to red – which is fine – it’s your meat, your decision. Yes the inter red is still aged, but depending on the meat aged it stands to reason the innermost probably has lost little moisture. For instance a New York strip is narrow and the center will be more aged than say the center of a large rib eye.
As for cutting the meat first – no I would not do that – my reference is to the outer edge or what I can the rind. Personally I feel it mellows, accepts any rubs applied even if just simple Kosher salt and even changes its texture during a high sear due to being more dense. I compare that small amount of rind to a tasty beef jerky when cooked with the whole steak itself
July 12, 2011 at 4:47 pm #4869In reply to: Bag came loose – Mold?
AlexMemberI must not understand this correctly. If I trim back to red meat I am still getting dry aged steak. Just because its not hard and crusty doesnt mean its not aged does it?
So if my understanding is correct then you would think its better to age separate steaks instead of the whole subprimal? That would give you more surface area to age as both faces of the steak would age?
July 12, 2011 at 4:00 pm #4868In reply to: Bag came loose – Mold?
Ron PrattMemberVindii,
To each his own, but the amount of trimming has been discussed here several times. Personally I go rather light as I like the taste of dry aged beef. My motto is if you are going to trim off everything back to “grocery store red” then why bother to age the meat in the first place?
Ron
July 12, 2011 at 2:50 pm #4866In reply to: Bag came loose – Mold?
AlexMemberYour pic looks like you trimmed much less off than I did. I trimmed heavy to make sure to remove all the mold. I can see some of the darker meat color in your pic. I made sure to cut all of that off.
Im not sure if it affected the taste of the streak but I thought it might.
July 11, 2011 at 8:14 pm #4861In reply to: Bag came loose – Mold?
Ron PrattMemberquote :Vindii wrote:
IOnly reason im thinking of a shorter time is to see what the flavor difference is like. Also maybe so I dont have to trim so much off. There was basically no fat left around the outside of the steak which seem to take away from the flavor. Again just my thought, maybe not true?Vindii,
Guess I’m still confused…is the reason you trimmed the fat so closely was the issue of mold? The fat on every sub-primal I have aged only has a thin topical dark skin on the fat and right under that is bright white fat. BTW with my last rib eye I aged for 60 days and loved it! I cut it up – much like you into “prime rib roasts” for the 2 of us and then sealed them in FoodSaver bags.
We’ve just had one so far and it was FABULOUS!!!Ron
July 11, 2011 at 8:00 pm #4860In reply to: Bag came loose – Mold?
Ron PrattMemberJason wrote:
quote :Ron, when you have a moment and if wouldn’t mind, could you elaborate a little on what all takes place in your world to get the meat bagged? That transfer process is part of the reason I wound up with too much fluid in mine.I had stood the loin on end, cut open the cryovac, drained off some fluid (could have/should have done more), stood it back on end, rolled the edges of the cryovac bag down some, then started sliding the drybag (partially rolled up itself) down the exposed part of the loin. Then I rotated 180 degrees so the drybag was on bottom (with lots of fluid making the journey as well, slid the cryovac the rest of the way off and unrolled the drybag the rest of the way up the exposed loin. Didn’t rinse the meat.
I was all “gloved up” and trying to avoid letting the meat come into contact with anything. I was successful in that regard, but moved too much fluid and honestly could have used another set of hands to balance things. Didn’t really want to even touch the meat after touching the outside of the cryovac because there’s no telling what all it has been exposed to in its journey. In that, I was not successful. I was going to make it a two person job next time. Taking it too far?
Thanks!
JasonJason,
I read word for word what you did and that basically is the same method I use with possibly one or two slightly different ways. First I slit the cryovac and allow the liquids to drain “as much as possible” by flipping it over a time or two. The other thing – and I believe it’s the same way you are doing it – is I fold at least half of the Drybag back so the “inside is temporarily” on the outside, but I’m careful to not touch it if possible and then only with a gloved hand.
Otherwise I thought your write up was perfect!
Ron
July 11, 2011 at 6:44 pm #4859In reply to: Bag came loose – Mold?
AlexMemberRRP wrote:
quote :I’m curious why you plan to go for a shorter period instead of longer. Your case of mold inside was the first and only one reported here so there most likely was bacteria on the meat before sealing. I am not a germ freak, but I always handle my raw meat with food safe disposable plastic gloves just as a caution and never let me meat rest on a counter. BTW those gloves are extremely cheap at SAM’S – two boxes of 500 gloves each for under 10 bucks.I did not use gloves when I pout the meat in the bag. I will next time. I think the mold if from the bag not being in contact but thats just a guesse.
Only reason im thinking of a shorter time is to see what the flavor difference is like. Also maybe so I dont have to trim so much off. There was basically no fat left around the outside of the steak which seem to take away from the flavor. Again just my thought, maybe not true?
July 11, 2011 at 6:09 pm #4858In reply to: Bag came loose – Mold?
JasonMemberRon, when you have a moment and if wouldn’t mind, could you elaborate a little on what all takes place in your world to get the meat bagged? That transfer process is part of the reason I wound up with too much fluid in mine.
I had stood the loin on end, cut open the cryovac, drained off some fluid (could have/should have done more), stood it back on end, rolled the edges of the cryovac bag down some, then started sliding the drybag (partially rolled up itself) down the exposed part of the loin. Then I rotated 180 degrees so the drybag was on bottom (with lots of fluid making the journey as well, slid the cryovac the rest of the way off and unrolled the drybag the rest of the way up the exposed loin. Didn’t rinse the meat.
I was all “gloved up” and trying to avoid letting the meat come into contact with anything. I was successful in that regard, but moved too much fluid and honestly could have used another set of hands to balance things. Didn’t really want to even touch the meat after touching the outside of the cryovac because there’s no telling what all it has been exposed to in its journey. In that, I was not successful. I was going to make it a two person job next time. Taking it too far?
Thanks!
JasonJuly 11, 2011 at 3:35 pm #4857In reply to: Bag came loose – Mold?
Ron PrattMemberI’m curious why you plan to go for a shorter period instead of longer. Your case of mold inside was the first and only one reported here so there most likely was bacteria on the meat before sealing. I am not a germ freak, but I always handle my raw meat with food safe disposable plastic gloves just as a caution and never let me meat rest on a counter. BTW those gloves are extremely cheap at SAM’S – two boxes of 500 gloves each for under 10 bucks.
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