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Unread 02-18-2013, 02:44 PM   #6
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I have to say, I would have gone out and gotten a decent sized packer with some fat left on it. Sounds like you did what you could do. I have larded meat before, but, it is just a lot easier, even if you have the right tools, to just buy a better cut of meat.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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