- Aug 27, 2008
- 5,170
- 409
I have a 16+ lb brisket for a burn on the 15th/Wednesday. I will trim and separate the point/flat before smoking to duplicate the smoke I had a couple weeks ago.
I thought I'd bag/freeze the 5+lbs of fat to save for it adding to lean beef for salami. To my knowledge, this brisket was not previously frozen, as I had to ask the butcher if they had any whole cuts, instead of halves, and he brought me one out, freshly labeled.
I think this would be a good way to stock up on reserve fat for sausage making, as long as I have a good amount of freezer space. If I weigh the lean/fat before chopping/grinding, I can get a better ratio for a nice & firm salami.
Thoughts?
Thanks
Eric
I thought I'd bag/freeze the 5+lbs of fat to save for it adding to lean beef for salami. To my knowledge, this brisket was not previously frozen, as I had to ask the butcher if they had any whole cuts, instead of halves, and he brought me one out, freshly labeled.
I think this would be a good way to stock up on reserve fat for sausage making, as long as I have a good amount of freezer space. If I weigh the lean/fat before chopping/grinding, I can get a better ratio for a nice & firm salami.
Thoughts?
Thanks
Eric