The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Is the dry bag layer at the end of aging edible? › Is the dry bag layer at the end of aging edible?
March 13, 2017 at 3:41 am
#10986
Member
OMG the bark off my 45 day dry aged ribeye was amazing! I make my own African biltong & jerky so I tasted nibbles of my ribeye as I trimmed it. It was yummy…I cut squares of the rib cap and skewered them drizzled a bit of olive oil on them and seasond them with my custom rub. Them BBQ’d them. Absolutely delicious!!! I’m making broth/soup/au-jus stock out of the rest and as in write this it is simmering. It taste out of this world….Scouts Honor!!!
Be glad to share specifics with anyone who wants to know…
Cheers!