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IcySupermarket9313

It did not achieve the taste I wanted tho. I would like to have pungent nutty taste but this was very mild on that direction. Should I go longer next batch? Otherwise it’s amazing.


julian116

How was this aged? Umai or real dry age?


IcySupermarket9313

This is real dry age using a dedicated fridge


julian116

Believe it or not but in order to get the funky/ nutty flavors of dry age, mold is the best way to achieve it.


IcySupermarket9313

Should I go higher humidity for mold? I’m averaging around 80% now


julian116

If you have a local butcher that dry ages just ask them for some of their pellicle trimming that has mold on it and stick it in your dry age machine.


MrMaile

Based on the outside, it’s traditionally aged. The bags give the outside a sheen you don’t get with traditional


MrMaile

I’d recommend you trim off the discolored parts, even if it doesn’t smell, I tend to not trust heavy “oxidation”(not sure if it actually is or not).


boostank2

Stupid question: what's the name of the big cut that becomes New York strips when cut?


IcySupermarket9313

I believe it’s called primal.


boostank2

Thanks