I forgot about a joint of sirloin maybe about a kg or so in a dry age bag outside in my cold smoker cabinet. I noticed it’s covered in a white mold and doesn’t have the most awful smell like rotting meat does. There were 3 pieces but I thought something went off and two have been in a fridge below 4c and are fine. This was supposed to have been thrown away by someone who obviously didn’t. If it’s just covered in white mold would it trim up okay by any chance ? Or would so long with outside temp fluctuations have knackered it. Can’t have gone above 12-14 X if imagine. The joint inside the bag has shrunk considerably and feels much lighter. I’m waiting for a few hours before I cut into it. Will the mold on the bag outer just be there or do you think there maybe mold inside it too ? If it’s only white mold and doesn’t smell too bad do you think it’s okay for a taste test lol ?
Many thanks
by SloeWolf