The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First test run. › Re:First test run.
Chad HaydenI didn’t realize you could save/cook/eat the part that’s trimmed.
I stuck to may game plan. I wanted to try the 14 day one, since it was the one that the seal didn’t take good, and I wanted to get a sense of what progress was made at the 14 day point, especially since I’m still new to this and want the experience. I still have the other half sitting in the fridge, looking nice, and will cut into it at the 28 day mark. We have a small party that day and I’m saving it for that. If it wasn’t for that, I’d wait until the 35 day mark like you suggested.
I’m gonna order some more bags next week and get a 35 day strip started. I was at costco the other night, and they had a USDA prime whole sirloin for about $35. I’d like to try one of those out too for the heck of it.
I’ve seen mention on here about dry aging briskets. Since I cook competition briskets, it’s got me thinking about it. But I have a decent brisket right now and I don’t know if I want to mess with that.