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Dry Age Brisket

BigLad

Newbie
2
0
Joined Dec 10, 2019
I folks, firstly hello as this is my first post!
Im currently dry aging some brisket (rolled and tied by the butcher which wasnt what I asked for but anyway) and ribeye.

I struggled to get a good seal on both cuts but eventually got them reasonable. The ribeye is hard and dark with a deep meaty smell. However the brisket has hard and soft spots and white mould, the same deep meaty smell. I read on other posts that some mould is ok and the smell would normally tell if it was off, but the soft areas are making me concerned.

Brisket Images
20191207_121821.jpg


Ribeye Images
20191207_121900.jpg


Please can the pro's take a look at the photos and advise?

Thanks,
BL
 

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Last edited:

bregent

Master of the Pit
OTBS Member
★ Lifetime Premier ★
1,498
509
Joined Mar 1, 2014
I would post the images directly to this forum. Asking us to click on an unknown link from a new user is a bit risky. Just use the Attach Files button.
 

BigLad

Newbie
2
0
Joined Dec 10, 2019
I would post the images directly to this forum. Asking us to click on an unknown link from a new user is a bit risky. Just use the Attach Files button.
Sorry id tried to link but it said contact administrator. I assumed it was because of my low post count. Will try and directly attach again.
 

dernektambura

Smoking Fanatic
594
260
Joined Oct 12, 2017
I am not a pro by any means but if you vacuumed, as far as I know, you should not get any mold on surface in vacuumed environments... m I missing something or I didnt fully understand ...?
Mold need oxygen to grow... there is good and bad mold... white mold is good ( penicillin type..) darkened mold ( green, black, orange or yellow) - not good and needs to be scrapped of with vinegar or wine....
Mold in vac pac just doesn't seems right...
hopefully others with more expertise will chime in ...
 
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