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 22, 2018 at 7:25 pm #11614
Depending on the size of the primal and whether its bone in or boneless I have tried it both ways & I think its actually easier to trim after you cut the steaks.especially on the smaller primals. I like to leave some bark on thicker bone in cuts. Either way if you trim the bark and dice it into approx 1″ x 1/2 “cubes you can drizzle olive oil and sprinkle on your favorite spice it makes a great tasty little ka-bob cooked on a skewer over the grill.