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SUCCESS with UMAI bags & Rib Eye....but what to do with the Bark?!?!

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I did a 45 day Dry Age on a 17lb Rib Eye --- I got 9 good 1.5 inch steaks.  Cooked 4 yesterday! - Used Montreal Steak seasoning as the crust.  Then moved to oven with probe at 275 to get internal of 125.  Rested 15 minutes.....then reverse seared on each side (almost 2 minutes a side) -- came out more medium --- will reduce the sear a bit next time......but after resting in tented foil....it still came out GREAT!   I grilled peppers, zucchini, and onions --- which had a dab of Peter Lugers sauce (it is great for veggies.....not for steak).   When trimming, it smelled like Soppresata....and cut like butter.   I have a stand up vacuum sealer, so it was a little bit of a challenge, but all worked out great in the end (see pics -- they are out of order but should be easy to follow) 


NOW the big question --- I saved the lean/waxy trimmings....what do I do with it?  I don't have a meat grinder for sausage.....what does everyone do?   







Edited by dianlonyc2
Pics out of order

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Thanks BhamBruni!   If I can't figure out how to make treats, I'll probably get rid of it to make space in the freezer :)   I never thought of making stock -- but I would want bones too for that.  

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