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April 18, 2018 at 5:48 am #3129
So, I’m about 19 days into my first try at dry aging — I’ve got a 13 lb boneless striploin that I’m aiming to age for 45 days. My question regards the removal of the bark or pellicle after the aging is complete:
Is there any advantage to trimming the bark/pellicle after the dry aged striploin has been divided into individual steaks? (I’ll probably cut them into 1-1.5″ steaks).
Thanks in advance!
CambizApril 18, 2018 at 3:52 pm #11607Ron PrattMember
It is really a matter of personal choice. Trimming first will be quicker as you are taking long horizontal cuts vs individual vertical cuts on each steak. The other thing to consider is how you and your family/guests will like their steaks with or without some “bark” on their steak. Personally that bark has the richest taste since once grilled it becomes very tender and delicious, but when they see the steaks before grilling they may be unappealing to them. RonApril 18, 2018 at 4:56 pm #11608
Thanks again for the advice. I actually have another question based on your response. I’ve heard of some individuals using the trimmed bark/pellicle for other purposes, such as creating broths or even jerky. Is there any risk involved in consuming the trimmed portions or whatever bark is left on the steak? (While I understand that harmful bacteria or mold that has led to spoiled meat would alarm one’s nose, there are some bacteria that may not be detectable).April 18, 2018 at 5:07 pm #11610Ron PrattMember
Again – this is a personal choice; however something I have never done. I know some people with larger breeds of dogs will give it to them to swallow whole without chewing. I know once I fed some to my Westie in tiny bite size, but within a half hour he found a nice spot in the carpet to puke it all back up – I should have known better as he did have a sensitive stomach.
Let us know if you try doing something with it!
RonApril 18, 2018 at 5:23 pm #11611
Thanks, Ron for the candid response. Personally, I wouldn’t mind trying out some kind of recipe with the trimmed portions. I am culinarily adventurous and have a pretty strong stomach — I survived over 3 months as an intern in India getting sick only twice 😉 … Well, that was a while ago, and today I don’t think my wife will let me risk it.
CambizApril 22, 2018 at 7:25 pm #11614Tim WegnerMember
Depending on the size of the primal and whether its bone in or boneless I have tried it both ways & I think its actually easier to trim after you cut the steaks.especially on the smaller primals. I like to leave some bark on thicker bone in cuts. Either way if you trim the bark and dice it into approx 1″ x 1/2 “cubes you can drizzle olive oil and sprinkle on your favorite spice it makes a great tasty little ka-bob cooked on a skewer over the grill.April 23, 2018 at 6:27 pm #11615
Thanks for the suggestion, Adventureman. It certainly sounds like a great way to utilize the trimmings. I’m curious if you use all of the trimmings? What do you do if there are spots that you are concerned about having molded?
On my striploin which is at the 24-day mark, it looks pretty good, but I do see a few spots that I’m not sure about. There’s no bad smell permeating through the bag, so I’m assuming everything is fine.
CambizApril 23, 2018 at 7:24 pm #11616Tim WegnerMember
I had white some mold on my 1st ribeye at 48 days, when I cut the bag off I just wiped it down with white vinegar. It was fine. Im on my 8th try & I’m just getting ready to pull a 68 day bone in ribeye out and cut/trim it up. If I get a chance I’ll post pics. Or I can send via email if u ping me at Tim@blade-tech.comApril 23, 2018 at 7:41 pm #11617
Sounds good. Will ping you momentarily. As you can see in the photos I am sending, there are some white spots, but nothing too bad (I believe).
CambizMay 20, 2018 at 5:02 am #11655
Just wanted to update this thread to let everyone know the dry aged striploin was a success. I am a true believer in the Umai Drybag system, and will certainly continue using this product. I’m including some photos below.
The steaks it yielded were amazing; I used the sous vide method — 127F for 1 hour and seared using a cast iron skillet and blowtorch. It was easily the best steak eating experience of my life. Thanks, Umai Dry team for a wonderful product.
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