The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › Forum Tips & Tricks › What to do with Dry Crust cutts? › What to do with Dry Crust cutts?
After cutting the Picanha on steaks but leaving the tip whole, I proceeded to prepare the solution with a Durkee´s Meat Marinade. I put it in a plastic container with a lid and placed it in the refrigerator, after six hours I looked at it and it was totally hydrated and with no sign of being in maturation for 20 days. The dark crust covering had disappeared. I cooked it as always and it was spectacularly smooth and tasty. Now I’m going to try moisturizing the crusts(scabs) that I kept when I cut the Picanha to make steaks and I’ll cook it with vegetables and potatoes to see how good they are.
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