Re:Fat Cap Tied On

[Dave Kirkwood]

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.