|
So a fresh Brisket
As an earlier post stated its hard to find meat in Finland, I acquired a brisket about 6lbs so not very big. But it is fresh (about 8 days from kill) not aged and I am expected to smoke it this weekend. My question is how can i get better tenderness since it is so fresh?
http://i1286.photobucket.com/albums/...ps0c208dd3.jpg |
I'm guessing the same way you would do a regular brisket... with similiar results..
|
I have never cooked meat that fresh before but this might give you some insight - at least a place to start:
http://lifehacker.com/5865849/dry+ag...e+quality-meat |
Freeze it the ice crystals that form will help tenderize it by causing microscopic cuts in the muscle fibres of you can inject it with a weak papaya juice solution the night before cooking.
|
Just cook it.
|
Do you mind me asking how much was the price / kg for it?
|
| All times are GMT -5. The time now is 12:32 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
