Foxtrot1
Well-known member
I've been playing with sausage maker steak wraps. They are 24"×24" collagen sheets that allow you to use a regular fridge as a drying chamber. I'm on ribeye #3 and have averaged 35-40 days. So far, it has been excellent results. Probably a 1/4" rind that has to be removed.
These have me thinking about using them on elk or bison primal cuts? Maybe sirloins and tenderloins? Each sheet will wrap approximately 16lbs.
Anyone dry age elk or bison at home? Which cuts and how did you cut them in the field to prep?
Any input would be appreciated
These have me thinking about using them on elk or bison primal cuts? Maybe sirloins and tenderloins? Each sheet will wrap approximately 16lbs.
Anyone dry age elk or bison at home? Which cuts and how did you cut them in the field to prep?
Any input would be appreciated
