Originally Posted by Bludawg
I'm an 80/20 man I use the whole brisket fat and all sometimes I add extra fat some times not. I add 3 lbs sirlion and 3 lbs chuck for every 10 lbs brisket
I guess I should clarify I do remove ALL the hard fat before grinding. the hard fat has two good use making beef Tallow and melted down to make soap.