The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Trimming the bark or pellicle › Trimming the bark or pellicle
April 18, 2018 at 4:56 pm
#11608
Member
Hi Ron,
Thanks again for the advice. I actually have another question based on your response. I’ve heard of some individuals using the trimmed bark/pellicle for other purposes, such as creating broths or even jerky. Is there any risk involved in consuming the trimmed portions or whatever bark is left on the steak? (While I understand that harmful bacteria or mold that has led to spoiled meat would alarm one’s nose, there are some bacteria that may not be detectable).