Brisket deckle

[PapaRed]

Am reading more and more about using brisket for hamburgers and in sausage. Am considering making a smoked sausage using brisket (70%) and pork butt (30%) and my thinking is that the lean/fat ratio should be OK for sausage. In trimming the brisket, what are your suggestions concerning the fat cap and deckle?

 

[indaswamp]

Deckle has a great flavor. Buttery and decedent because of the high oleic fatty acid content. I save it for use in venison ground meat. Makes excellent burgers. Would make great sausage too.

 

[radioguy]

Trim the large fat off before you grind. You can always add it back in. You be the judge about the right amount of fat. We save and freeze it for future use. When we clean out the freezer render it down for tallow .

RG

 

[okie sawbones]

Hard fat only for me.

 

[voyager 663rd]

Trim the ugly fat (dried, wrinkly) off and also all of the really soft, mushy stuff. THEN it all gets ground into burger. I really hate doing that to the point but such is life. There will always be another packer down the road.

I only grind when I'm almost out otherwise it's trim and smoke.

 

[sandyut]

depends on the deckle. I have got some that were massive...generally if im gonna grind a brisket, I trim all hard fat and the deckle. there is plenty in the point for me.

 

[okie sawbones]

Deckle = Tallow