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- Users: Yisrael Feldman
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Y
Ok , yaw have me hooked! Yes I'm from the South .
I just started grinding meat. Wow. What a difference. I make my own pastrami, so now I get use all the brisket trimmings from before the cure. I use 1/3 brisket. 1/3 chuck and 1/3 ribs. Then I add 10% of my pastrami crumbs (after slicing) of the whole weight. They're good right away, but I've...- Yisrael Feldman
- Post #4
- Forum: Beef
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Y
Quick Brisket Question
I take all the brisket trimmings and grind it up into burgers - about 1/3 brisket, 1/3 chuck, 1/3 ribs.- Yisrael Feldman
- Post #25
- Forum: Beef
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