The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First test run. › Re:First test run.
Chad HaydenGot that sirloin trimmed up, and part of it is in my belly !! 🙂
I was at first going to wait 28 days like RRP had suggested.. That’d put me at next Sunday (day 29).. Thinking about it, I have a Rib invitational contest to do next friday and a full blown bbq contest too, I figured I’d be too wore out to want to even mess with cooking on that Sunday. (pizza usually after a contest !!).. so, I went ahead and trimmed it up..
Well, all in all, it was a great test !!.. the tenderness barely improved from a typical sirloin. The flavor though was outstanding !!.. but it’s been so long since I’ve had a sirloin, it’s hard to really judge the outcome of the tenderness vs. aged. Anyway, I’ll try it again and go longer, but can’t really see how a week or two extra would make a difference in tenderness, but I could be wrong.
Thanks again RRP for the help and inspiration !!.. BTW, RRP, my rib inviational, we are cooking on BGE’s.. I have one at home, and have been practicing. If there is any suggestions or tips on ribs, let me know.. please !! 🙂