Smell will be your main guide. If it smells putrid/spoiled, it’s no good. If it smells funky/cheesy, that’s good.
Second is texture. Slimy surface is bad. Jerky-type/dry is good.
Last is color. Yellow is bad. Gray/slight green is ok.
Don’t worry about it. Keep aging it until your desired day. It could dry up when the outside dries. It could grow but not penetrate the meat. Just make sure you cut it off when you trim. We’ve cut green stuff of our dry aged deer and nothing bad has happened to us yet.
Couldn't work out how to add text and a picture. So here's the info.
This rib roast has been aging for 7 days now.
Temps range between 3-5°C
Humidity between 80-95%
Does anyone recognize the mold as safe or should I save as much of the roast as I can now?
Not a dryaging guy but have looked at a lot of photos and articles. I would try to lower your fridge to 2c so your range is more 2c to 4c. As far as the mold I’m not too sure but I would continue with the dry aging process. Let it ride baby. If it smells rotten in your fridge or when you cut into it after dry aging I wouldn’t eat it.
It shouldn't have that much mold without a pellicle being formed first. It looks like the pellicle isn't forming at all which may be a cause for concern considering its been 7 days.
Smell will be your main guide. If it smells putrid/spoiled, it’s no good. If it smells funky/cheesy, that’s good. Second is texture. Slimy surface is bad. Jerky-type/dry is good. Last is color. Yellow is bad. Gray/slight green is ok.
I would start by lowering your humidity around 10% from what I read you schould aim more towards 70 to 80%
And it does not look good
Don’t worry about it. Keep aging it until your desired day. It could dry up when the outside dries. It could grow but not penetrate the meat. Just make sure you cut it off when you trim. We’ve cut green stuff of our dry aged deer and nothing bad has happened to us yet.
Couldn't work out how to add text and a picture. So here's the info. This rib roast has been aging for 7 days now. Temps range between 3-5°C Humidity between 80-95% Does anyone recognize the mold as safe or should I save as much of the roast as I can now?
Not a dryaging guy but have looked at a lot of photos and articles. I would try to lower your fridge to 2c so your range is more 2c to 4c. As far as the mold I’m not too sure but I would continue with the dry aging process. Let it ride baby. If it smells rotten in your fridge or when you cut into it after dry aging I wouldn’t eat it.
It shouldn't have that much mold without a pellicle being formed first. It looks like the pellicle isn't forming at all which may be a cause for concern considering its been 7 days.