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Curious about a few things. My 45 day dry age has came and the meat smells fantastic, no off putting / rotting smell.
My question is whether or not after trimming the pellicle/bark that I notice browning of the perimeter of the meat. Is this still edible or should it be tossed? Images below…
And also my new bag dry aging barely 4 days I am noticing something different than the first time, but could be due to it being brisket instead of initial ribeye. These white specks are fat thats just happening from cold fridge? Or is this formation of mold already? It is not fuzzy at all but i was hoping to not see any until bark has formed. Suggestions on continuing? Image below
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!
Best,
Cambiz