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james wrote:
I don’t see why not -BUT I would NOT reuse the Drybag, but start with a fresh food safe plastic bag and a twisty. Ron
Another question. Since you need whole cuts of meat, how do you preserve what you do not eat for later consumption? Only two of us and we would maybe eat a steak once per week. Is it OK to freeze at that point or can you vacuum seal in a regular bag and leave in the refrigerator? How long can you keep it?
After aging the meat just cut it into individual steaks, then seal and freeze them in Food Saver bags. You can follow the FS recommended time, but I’ve eaten steaks I’ve sealed 2 years before. As long as the seal doesn’t break you won’t have freezer burn. Ron
And I have a dehydrator. Has anyone tried to make beef jerky with dry aged beef? If so, how well did it work?
Sorry – can’t help you there. Ron
And lastly, Is there any use for the hard crust trimmings that are removed? I presume it is not spoiled. Can it be boiled for beef stock? Is it OK to feed to dogs as a jerky type treat?
This is a matter of personal taste…I only lightly trim the aged part and then cook it as part of the steak. My wife doesn’t care for that part so I or she trims it when enjoying her steak. I in turn love that part cold the next day – it’s like jerky. As for giving Fido the trimmings I see no problem. Not sure how much flavoring it will do for stock, but why not try it and tell us! Ron
Thanks. :unsure: