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question about dry aging beef
odie91
Posts: 541
Are you supposed to slice off the dry "skin" after aging it, and before cooking it?
Are you NOT supposed to slice the hunk of beef into steaks before you place it on the drying rack?
Comments
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I left everything intact. The outside is good to eat, different than the rest. Slice into steaks after the aging process is done.Elkhorn, NE
1 large egg
28" Blackstone
Akorn Jr. -
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Leave it whole before you start the aging - DO NOT slice it first! Then after the aging you should make that call to your satisfaction. Thing is that dry bark is very tasty after grilling. You or family may not be too hot on seeing that bark, but they can always cut it off.
Re-gasketing the USA one yard at a time -
I like to trim the hard fat off the tapered end, but leave the brown intact.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."
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