Question about Fat

padronman

Master of the Pit

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May 5, 2011

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San Marcos, California (North San Diego County)

• May 28, 2017

• #1

So doing a rather large full packer Brisket and will be trimming off a lot of fat.  Is this fat that can be frozen and kept for using in sausage making or is it too tough?  As someone pointed out that this new hobby will make me think of these things :)

Thanks

Scott

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

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• May 28, 2017

• #2

I never used brisket fat. There are mixed reviews. Some say it makes greasy sausage others claim they use it all the time. No reason it can't be used...JJ

 

padronman

Master of the Pit

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Thread starter

May 5, 2011

1,551

117

San Marcos, California (North San Diego County)

• May 28, 2017

• #3

Chef JimmyJ said:

I never used brisket fat. There are mixed reviews. Some say it makes greasy sausage others claim they use it all the time. No reason it can't be used...JJ

Click to expand...

​Thanks Chef!!!  I guess only one way to find out LOL.....maybe sparingly used in a sausage would be worth a try.  Hate to throw it away if it can be utilized!

 

crankybuzzard

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Jan 4, 2014

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Montague County, TX

• May 28, 2017

• #4

I don't care for beef fat in a pork or pork and beef sausage. For all beef, it works out ok.

Like JJ said, it can smear easily and will sometimes drop out at lower temps.

 

Last edited: May 28, 2017