The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First try= succes › Re:First try= succes
Glad you are hooked and have become one of us! As for the trimming loss I have posted my feelings here in many threads…I love the taste of the aged portion and trim only lightly. In a way it’s funny that people go to the trouble to dry age a steak only to cut all of it off back to “grocery store red” as I call it. Kind of makes me want to ask why did you even bother. It may be an acquired taste, but what I do is to trim lightly and then cook my steaks. My wife isn’t as big of a fan as I am so she will trim after the cook. I just love that part cold the next day! If you like jerky then you might want to try this the next time you start whacking away at the “good stuff”…who knows you might become a convert – as others have too!