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
CharlieWood, when I dry age I have not removed anything. I have thought about removing the fat cap to speed up the process but leave it on. There is less risk of contamination and also to leave the thick blood on the primal for a better bond.
Last week I removed the fat cap from two 14 lb pork shoulders and cooked them for 18 hours. At the same time I removed the fat cap from 5 briskets and cooked them for 22 hours. I served it all in one meal and it was awesome. If you are cooking on your egg you don’t need a fat cap and you will not miss it.
You will get more flavor into your meat with your rub without it.
Also after the cook you simply slice or pull and you have a perfect BBQ.
Charlie B)