Wet aging in a bag vs open air cost me a whole primal

I had been dry aging briskets open air in my walk-in for years, but after losing a 70 pound prime rib to mold last month I switched to the vacuum bag method. The bags from the supply house in Omaha cost me about $40 total and the flavor actually came out MORE concentrated, plus zero trimming waste. Anyone else ditch the open air approach after a bad loss, or am I the only one who stubbornly stuck with the old way too long?

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aaronclark1d ago

Ditched the bags after one bad batch of funk ruined my whole short rib rack. Went straight back to open air and just started trimming more aggressive when the pellicle gets sketchy. That mold you lost was probably from airflow being too dead in your walk-in, not the method itself. Bags work fine for flavor but they hide moisture problems until it is way too late. You do you, but I will take a little trim loss over a full trash bag any day.