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DrBicth on
First time curing pork shoulder with the Umai bags, I’ve aged steaks using them numerous times. There’s a mold spot on one side of the meat. Is that a terminal sign, or can I just trim an inch or so off that side and use it?
GureTt on
Cut it open and see what’s happening on the inside. Mold doesn’t look terrible but it’s hard to see that greenish black section in the picture. Maybe a closer view of that. Looks mostly green so it could just be a bloom, hard to say.
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Hi /u/DrBicth if you are posting an image don’t forget to include a description in the comments or your post may be removed.
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First time curing pork shoulder with the Umai bags, I’ve aged steaks using them numerous times. There’s a mold spot on one side of the meat. Is that a terminal sign, or can I just trim an inch or so off that side and use it?
Cut it open and see what’s happening on the inside. Mold doesn’t look terrible but it’s hard to see that greenish black section in the picture. Maybe a closer view of that. Looks mostly green so it could just be a bloom, hard to say.
Wipe it down or trim it out