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
May 20, 2018 at 5:02 am #11655
Just wanted to update this thread to let everyone know the dry aged striploin was a success. I am a true believer in the Umai Drybag system, and will certainly continue using this product. I’m including some photos below.
The steaks it yielded were amazing; I used the sous vide method — 127F for 1 hour and seared using a cast iron skillet and blowtorch. It was easily the best steak eating experience of my life. Thanks, Umai Dry team for a wonderful product.