I would love some guidance or at least reassurance.   I live in northern ca. right on the coast, hanging on the cliffs.  We, like many areas in the world have notorious mold problems.  If you leave a leather saddle in your barn for any length of time, it's covered in mold.  Ect, ect...   So,  when I air out my jar of meat in the air, I am bound to pick up all kinds of mold spores flying in the wind.  And I can only imagine that the predominant culture medium I am introducing to the cut meat peaces is the airborne mold spores.  My last batch has a definite green hue to the meat and the white lid is green from the green juices.  For someone who has symptoms of candida from years of vegan fruit eating and mixed raw meat with fruit,  various raw diets for over thirty years,  I'm really wondering if this high meat preparation method has value.  I went on line and looked at traditional meat aging, like that done in Europe with sausages etc.  They have very exacting bacteria that they innoculate with.  Very much a science. 
     The other thing I notice in this forum is the discussion of candida syptoms, like a white tongue.  Maybe it is my sensitivity or my awareness of how my body, mouth, feels when I eat any fruit or sugar,  but my tongue does go towards white  when those sugars are eaten.  It's like my body, or the surviving candida will pounce on the sugar, as though starving for it.  Does anyone have any experience where that eventually subsides,  and fruit then has little effect, at least as demonstrated by the white appearance in the mouth.
  And finally,  I noticed that Nicola is trying EM products for her gut.  If you read this Nicola, how is that working for you?  And has anyone else experimented with it?  And experimented using EM for innoculating their meat for a high meat culturing process? 
   I would appreciate any and all feedback,  thanks.

Tyler, this time no talk about EM-products outside the forum

I mentioned on this forum that I got my alkaline ionized water enriched with EM's (I threw my high meat out ). What I noticed at the start was that I had "air" coming out of my colon, which reduced day by day. For now I can say that I have a lot of energy threw this water (it brings oxygen to the cells). I believe that health threw EM, water, diet is a constant process.

Nicola

I have been in the restaurant business on and off since about 1965. Somewhere in a textbook I read that the way to age beef is called "dry aging". The large cuts of meat are kept in a cool room with low humidity on racks to give good air circulation. The meat shrinks considerably so the resulting steaks are expensive.  I am thinking they were aged for about a week but can't remember exactly. Natural enzymes in the meat tenderize it. Steaks were cut after aging.

Mold was not considered to be a problem. Green slime is definitely bad. If an expensive steak developed a green smelly layer we would wash it in vinegar before cooking, but the quality was reduced.

The meat develops a firm dry(er) very tender texture and is excellent cooked rare (or raw). I like to warm my meat to body temperature before eating it.

I wonder how small they make dehumidifiers.

I plan to research this more.

I find that in these difficult financial times it's good to be a frugal organism.  What? What's funny Kyle is, that's how I read it the first time, so here I am yapping some more 

Waste not want not