This recipe is somewhat of a go by feel recipes as far as quantities are concerned. I used the trimmings of a 48 day Dry aged Ribeye and NY Strip so adjust your liquids according to how much trimmings you have.
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Playing in the Kitchen with Chef Eric ~ I’m currently using the Steakager Pro 40 to dry age beef at home and I want to use every part that I can. Creating dry aged beef stock from dry aged pellicle and bones makes an incredibly rich stock.
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