High Meat Batch Not Working As Previous Batch

[Dingeman]

Hey everyone,

I recently made another high meat batch of veal liver after succesfully making one with veal liver before.
However, I already noticed some sort of fungus growing on the walls of the jar which didn't happen before.

The only thing that I can image happened is that the temperature outside (I store my high meat on a balcony) has gotten warmer.
Does this affect high meat in any way according to your experiences?

Let me know.

[MeateorMan]

When I made high meat with a NY strip steak at first it became completely covered with mold. I had it in my truck in a jar and left the lid off for a week. I ate a bite of the moldy steak it tasted musty and had a powdery texture from the mold fuzz. It had no negative effect on me at all. I put a lid on the jar and aired it out daily for a total of 4 months. After adding the lid the mold disappeared and the bacteria took over. My conclusion is that mold likes dry aged and bacteria like a moist environment. I ate the high steak last night so this has all taken place over the past 4 months in the summer heat. My local grocery store they dry ages prime ribeye and they are covered with mold. I bought a dry aged steak and I asked the butcher to not trim the mold off but he refused and to sell me a moldy untrimmed steak.

[MeateorMan]

This is the moldy high meat that I took a bite of

[MeateorMan]

I made a video with moldy high meat that may help you
https://youtu.be/e7vFUhS9HtA