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I’ve got a whole side of bone in ribeye I’m aging in a dry bag. It spent 45 days in the cryovac and has now been dry aging for 10 days in the bag. I don’t think I got the best seal. It seemed nearly airtight on the fat cap side but there was very little contact on the rib side.
I was just out of town for the weekend and came back to notice the seal on my bag was gone, but the plastic still seemed stuck shut and there was the same amount of air in the bag. I used a straw to suck out most of the air this time and tied the bag off tightly but after doing that I noticed the end of the meat closest to the seal has some fuzzy looking light blueish greenish mold.
Not sure if I should wipe it off with vinegar and reseal the meat, if I should leave it as is, or if I should just toss it. Was hoping to dry age it for 30-45 days
Thanks in advance for any advice!