Brisket fat trimmings, should I save them?

Discussion in 'Sausage' started by fire it up, Dec 9, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    Howdy everyone.
    Having just received my first grinder in an exchange with kurtsara I'm venturing into the wonderful world of sausage making, slowly but surely.
    Last night I trimmed a brisket for some pastrami and a batch of burnt ends, my question is about the fat.
    I put it in a gallon freezer bag and stuck it in the fridge, I was wondering if I should save it for making sausage or just toss it?
    I know pork fat is used but wasn't quite sure about the brisket fat and if it is good to use can I vacuum seal and freeze it until I'm ready to use?
  2. alx

    alx Master of the Pit OTBS Member

    Mark-mbali-used his in his sausage post yesterday.
  3. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    As long as it is good fat save it. You can use it for grinding hamburger if you don't want to use it for "sausage". I do prefer pork for sausage but when I grind up my deer or elk for hamburger I use beef suet or fat as some call it. I have used it for "sausage" also and it does work fine.
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Typing more because it told me my message (under 10 characters) was too short, guess I'm over the limit now [​IMG]

    Was actually going to make some burgers for a first grind so that works out perfectly, got a good amount though so I'm going to freeze some for later.
    Gave the packer a pretty good trimming on it and between the point and flat.

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