The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Fat Cap Tied On › Re:Fat Cap Tied On
I totally agree with you in ragards to bacteria growing between the unbounded fat cap and meat…. Not interested.
I guess what I was trying to ask is do you intentionally remove the fat cap before drying.
Now BBQ and fat cap, when I smoke a Boston Butt for 16 hours, I keep the fat cap on.
On another note, I just returned from a local Butcher shop and he had a 28 day dry aged AAA Rib Eye (USDA Choice) for $6.35 a pound. I had him trim me off 4 1″ 1/4 steaks. Cost me $25 bucks. I’m thinking that’s pretty cheap.
I still have another 3 weeks before my aging is done and just can’t wait…lol…. So I bought these steaks to tie me over.