Larding and Larding Needle

[Rings Я Us]

Back a few decades ago larding was sometimes done to help put a bit of fat onto lean cuts of meat.
Strips of lard or bacon, fat back were attached to a special larding needle and stuck through the hunk of meat , leaving the strip of fat in the meat..
Larding can be just under the surface and left hanging out so a roast not roasted to real high temps would have fat melt on and just under the outside..
Well I was thinking........
Wouldn't a brisket flat be a good candidate for strips of fat through it during a long smoke?
The fat would start melting at the last 1/3 of the cooking and up to the rest and holding fat will be in there melting away..
I may try this larding technique. The needles are available online and fat or bacon to string through is readily available..
Thoughts?

 

[browneyesvictim]

Interesting... Wouldn't injecting with butter or melted fat do the same thing? That would seem easier to me.

 

[Rings Я Us]

Interesting... Wouldn't injecting with butter or melted fat do the same thing? That would seem easier to me.

This would be more slow release and not all push out with juices. Brisket flats won't hold liquid much from injection. Very porous.

 

[motocrash]

By jove, I say...Git ta stitchin' n a cookin'

 

[PerazziMx14]

Please remove

 

[Rings Я Us]

Why not just buy a well marbled chuck roast and save the eye of rounds for dried beef??

Was talking about larding a brisket flat only.
Restaurant chefs still use the technique.
Looks fun.. Would like to try it.

 

[SmokinAl]

You should PM Pops, I think he has a whole thread on larding needles.
Al

 

[Rings Я Us]

You should PM Pops, I think he has a whole thread on larding needles.
Al

Wow! Cool.. I will ask him sometime if he thinks a brisket flat would benefit .. you can roll the fat in herbs and seasoning also.. Vegetables can be used too..