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 23, 2018 at 6:27 pm #11615
Thanks for the suggestion, Adventureman. It certainly sounds like a great way to utilize the trimmings. I’m curious if you use all of the trimmings? What do you do if there are spots that you are concerned about having molded?
On my striploin which is at the 24-day mark, it looks pretty good, but I do see a few spots that I’m not sure about. There’s no bad smell permeating through the bag, so I’m assuming everything is fine.