Brisket trimmings the right fat for sausage

[steve079]

  Trimmed up a brisket to do on my barrel, wound up with near 2lbs of fat.  Is this good stuff to use for sausage?  

Thanks all

 

[chef jimmyj]

Never tried it but I have read posts from others that the brisket fat is not the best choice. Honestly I am not sure why, it taste good on the Brisket...But... Dave and Eric, in the post below, are long time members and you can trust them to be accurate. Your best choice for adding to sausage or venison is Kidney Fat. Soft and flavorful, melts in your mouth...JJ

http://www.smokingmeatforums.com/t/232100/beef-briskit-for-sasauge

 

[steve079]

    OK, so much for that!  It didn't cost me anything to wrap it and stick it in the fridge.  Glad I didn't ruin any sausage trying to use it.  Thanks for the info1

 

[bmudd14474]

I have used it in mine before but beef fat is very greasy and so my sausage had a greasy waxy texture to it. Since then I stick with pork fat.

 

[steve079]

    Sure doesn't sound like anything I want in my sausage, good to know!

 

[bmudd14474]

    Sure doesn't sound like anything I want in my sausage, good to know!

It didn't taste bad just was a strange texture and all