The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Skirt Steak Dry Aged › Skirt Steak Dry Aged
corey arzoumanianOK now I don’t speak German, so I had to have my friend who do explain to me what I was watching (but it confirmed what I thought it was) but these crazy Germans did exactly what I was dreaming up (and they did it better of course).
They coated beef for aging in BEEF TALLOW (that’s rendered beef fat to the people like me who don’t know what that means) but check this out. (I posted these out of order) as they are just simply unbelievable.
First videos show what the tallow is like after it dryaged. (You want to look starting at about 46 seconds) https://www.youtube.com/watch?v=S_5ihlSkrDI&t=46
The second shows how you do it.(You want to look starting at about 43 seconds) https://www.youtube.com/watch?v=obxZZJ5mSNY&t=41
So I plan to perform this process on skirt steaks, and then insert them into the UMAI bags. (I also plan to try this process with meats that have less fat) But enjoy these images (and the naration if you can understand german. And after I can get a hold of enought rendered fat (which I just bought a full brisket) I will post my adventures.