Ok, yes, I plan to trim the bottom - was just concerned about the bare spots...but that should be fine?That is perfectly normal and you will need to trim even more
Agreed.That is perfectly normal and you will need to trim even more
What Jake said.That is perfectly normal and you will need to trim even more
Rich I assume you are using the fat on the right for a future grind?
Cliff , I generally toss that . My experience with saving fat hasn't been good . Gets that " old " taste to it . Ruined a batch of sausage one time , so if it's not fresh I don't use it .using the fat on the right for a future grind?
Something I learned from decades of hunting and eating wild boar. Always chuck a piece of fat on a screaming hot pan if you want to know the flavor and taste. First it has to pass the nose test then the tastebuds. I do that with all meat and carcasses.Cliff , I generally toss that . My experience with saving fat hasn't been good . Gets that " old " taste to it . Ruined a batch of sausage one time , so if it's not fresh I don't use it .
Yeah , I'm not new to this . I just don't like the fat after it's been frozen . I had a guy " gift " me some wild hog once . Nasty .Always chuck a piece of fat on a screaming hot pan if you want to know the flavor and taste
It was . That was a choice brisket , but it was at the high end of the choice scale .That is a nice looking piece of beef.