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chorchie

Newbie
Original poster
Sep 14, 2023
9
5
Hi all, just received a prime brisket from Wildfork, and I am concerned about the fat cap - there are so very bare patches...should I be concerned?

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The top looks to have been trimmed:

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Thank you!
 

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That is perfectly normal and you will need to trim even more
Ok, yes, I plan to trim the bottom - was just concerned about the bare spots...but that should be fine?

And yes, I will trim the top more as well.

Thanks!
 
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 .
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.

Saved me on everything from butching a hog to hours spent rendering fat trimmings and sausage making.

One time before learning this back in the late 80s, I completely butcher and processed a hog. Froze it packed it all up with dry ice and drove it from our family ranch in Shiner Tx to home in Virgina. Went to fry up some of the ground sauage for breakfast. The second that meat/fat started to fry I knew I had made a huge mistake. My mom how grew up on the ranch could smell it from the bedroom and knew that strong musky gaming scent. Never again after that. Lesson learned.
 
Always chuck a piece of fat on a screaming hot pan if you want to know the flavor and taste
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 .
That is a nice looking piece of beef.
It was . That was a choice brisket , but it was at the high end of the choice scale .
 
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