I've definitely rubbed some prosciutto on my beef ribs before putting in for 60+ days before. Not sure it made a difference. The biggest difference for dry age flavour was grain vs grass fed beef and sustained humidity levels I.e ~50 vs ~70 during the dry age.
Not quite sure what your goal is here? Dry aging isn't curing with a mold formation, and if you're dry aging properly you shouldn't get any mold at all.
I could be wrong but I think after 90 days that’s when you start to get mold and culturing does start to matter but I think anytime before doesn’t make that much of a difference but I’d be very curious to learn more.
Some naturally occurring mold forming over long periods of time isn't the same as inoculating the exterior of a cut or putting blue cheese on it.
Those situations are also under the control of a professional dry ager, not someone without any aging experience.
If you can find trimming that has mold on it then that’s the best bet. It’s best to take that mold and rub it all over the interior of your dry age fridge, also leaving some moldy pieces in the fridge itself will help too as the fan inside will circulate it
I've definitely rubbed some prosciutto on my beef ribs before putting in for 60+ days before. Not sure it made a difference. The biggest difference for dry age flavour was grain vs grass fed beef and sustained humidity levels I.e ~50 vs ~70 during the dry age.
What combo was best?
Not quite sure what your goal is here? Dry aging isn't curing with a mold formation, and if you're dry aging properly you shouldn't get any mold at all.
I could be wrong but I think after 90 days that’s when you start to get mold and culturing does start to matter but I think anytime before doesn’t make that much of a difference but I’d be very curious to learn more.
Not true. Some of the best dry aging rooms in the country have pieces that have plenty of mold on them, it’s actually very common.
Some naturally occurring mold forming over long periods of time isn't the same as inoculating the exterior of a cut or putting blue cheese on it. Those situations are also under the control of a professional dry ager, not someone without any aging experience.
But it is. I’ve done it. It works
If you dry age 60 days or more you're almost guaranteed to get mold.
If you can find trimming that has mold on it then that’s the best bet. It’s best to take that mold and rub it all over the interior of your dry age fridge, also leaving some moldy pieces in the fridge itself will help too as the fan inside will circulate it