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Summer sausage

dirtsailor2003

Epic Pitmaster
OTBS Member
21,606
3,324
Joined Oct 4, 2012
Rump will work, trim off the hard fat. I'd mix it closer to 70-30 or even 65-35. It's pretty lean and may dry out on you.
 

markyque

Smoke Blower
104
10
Joined Feb 19, 2013
Thanks for the advice, I didn't realize all fat isn't equal. I'll try 70/30.
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,606
3,324
Joined Oct 4, 2012
Yeah the hard fat cap on beef isn't that great. The marbling in the meat is what you want, but not the sinew or silver skin that resides between the fat and meat.
 

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