The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Trimming › Re:Trimming
May 28, 2011 at 4:13 pm
#4757
Ron PrattMember
MdemRare wrote:
quote :
Really excited!! Just received my starter kit in the mail, had great success sealing my first 11lb Costco strip loin. I’m hoping to hold out for 21 days before I crack it open and fire a couple on the grill!! The question I have is I see a couple of threads regarding how to handle the trimmed rind? Save? Cook? Eat? Can anyone direct me on proper preparation of the rind?
Thanks..
Thanks..
First of all welcome to our board, John! As for the trimmed hard rind you will get mixed reactions and most people just discard it or dole out some to Fido for a tasty treat. OTOH I’m in the lesser camp whereby I leave most of the rind on and that includes until after the cook. Where I enjoy the taste the most is not when eating the steak, but saving that rind until the next day and after. If you like jerky then the cold, cooked rind has that same texture and unique taste. I should add once again – it is an acquired taste.
Be sure to let us know your outcome in 21 days!