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Thank you for the further explanations including a major point (IMHO) of the heavy fat cap lending to the 35% trimming and aging weight loss. I hear you about sticking to the DrybagSteak companies suggested 21 to 28 day aging range, but while I’m not a “law breaker” at heart I do like to press the limit. I mean I admit I often drive faster than the posted speed limit, eat raw eggs in my Caesar salad dressing, love pork cooked only to 143° and such other “wild and foolish” things. So, is it any mystery that I have aged beef 35, 45 and even 60 days? I have a friend who went 100 days, but I swear that was for bragging rights!
Regarding the beef jerky taste, I happen to agree and my wife doesn’t care for it either. OTOH I find that layer – after it has been grilled and cut off if someone doesn’t care for the chewiness – is a killer snack/treat when enjoyed cold the next day. BUT to each his own!
Good luck with your second attempt!