I need some experts Assistance

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1 month 2 weeks ago #15846 by mwoods9192
I need some experts Assistance was created by mwoods9192
been dry aging for some time back in phoenix. Usually got meat from the butcher and never had problems, always solid quality. Moved to guam recently found a solid cut but I was always worried about contamination before I even got to it. Regardless I pressed, and well I have some indications of some mold I haven't seen before and my wife more than me is worried. Just kinda want more than just my eyes looking at this. Know the smell is earthy and nutty. Not overwhelming. If you didn't know anything about dry age you would suspect its turning. But to me on that front I believe its a go.
https://drive.google.com/file/d/1GBWUlyCCxrcs_HcIRJuPNzAXM82JW9Xn/view?usp=drivesdk
https://drive.google.com/file/d/1GER81kt5nqe2wH3sTAkU_bmlbuUjjCir/view?usp=drivesdk
https://drive.google.com/file/d/1GT5eLdQ5SD8jl4TKh1C827HOREXqgkYk/view?usp=drivesdk
https://drive.google.com/file/d/1GBWUlyCCxrcs_HcIRJuPNzAXM82JW9Xn/view?usp=drivesdk
https://drive.google.com/file/d/1GHSvyfsZpMX6xB2uTh7-UXX6MO503Ts5/view?usp=drivesdk
https://drive.google.com/file/d/1GS5fZHMJXOCulWyFMojU14l_7gqqDVtq/view?usp=drivesdk

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1 month 2 weeks ago #15850 by RRP
Replied by RRP on topic I need some experts Assistance
Sorry - but we can't see any of your pictures. This forum does not "host" pictures so you need to use something like PhotoBucket for instance and then choose the "IMG" link.
Ron
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1 month 2 weeks ago #15851 by BagLady
Replied by BagLady on topic I need some experts Assistance
First of all, are you sourcing the meat packed in original processor cryovac vacuum packaging? If not, that is inviting risk. Any handling will introduce bacteria and mold to the surface.
Second, are you using a regularly used modern frost free kitchen refrigerator located in a room temperature environment? As you are surely well aware, changing the aging location from Phoenix to Guam will introduce an entirely new level of relative humidity. If your fridge is not doing the very best job of reducing the interior humidity with the "frost free" function, the meat will not be drying but sitting in a moist environment.
In all cases, we recommend dry aging untouched, untrimmed processor packaged suboptimal cuts in a a regularly used modern frost free kitchen refrigerator located in a room temperature environment.
Hope this helps.

Dry aging geek

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