The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Bag came loose – Mold? › Re:Bag came loose – Mold?
July 11, 2011 at 8:14 pm
#4861
Ron Pratt
Member
quote :
Vindii wrote:
IOnly reason im thinking of a shorter time is to see what the flavor difference is like. Also maybe so I dont have to trim so much off. There was basically no fat left around the outside of the steak which seem to take away from the flavor. Again just my thought, maybe not true?
IOnly reason im thinking of a shorter time is to see what the flavor difference is like. Also maybe so I dont have to trim so much off. There was basically no fat left around the outside of the steak which seem to take away from the flavor. Again just my thought, maybe not true?
Vindii,
Guess I’m still confused…is the reason you trimmed the fat so closely was the issue of mold? The fat on every sub-primal I have aged only has a thin topical dark skin on the fat and right under that is bright white fat. BTW with my last rib eye I aged for 60 days and loved it! I cut it up – much like you into “prime rib roasts” for the 2 of us and then sealed them in FoodSaver bags.
We’ve just had one so far and it was FABULOUS!!!
Ron