So here's my idea...

medic92 · 08-13-2018, 05:08 PM

I'm going to take fat from brisket trimmings, grind it with the pork from trimming full spares and make sausage with it. Yeah, I know it's been discussed on here, but it was a long time ago and I'm sure it will work now.

Thoughts?

mcyork28 · 08-13-2018, 05:14 PM

Quote:

Originally Posted by medic92

I'm going to take fat from brisket trimmings, grind it with the pork from trimming full spares and make sausage with it. Yeah, I know it's been discussed on here, but it was a long time ago and I'm sure it will work now.

Thoughts?

Been planning on doing the same thing. Franklin has a video on it.

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Free Mr. Tony · 08-13-2018, 05:17 PM

I've used trimming from Costco prime briskets before to make sausage, and mixed into ground beef. It mostly works fine, but a couple times the mixture was oddly sticky. Not sure how to describe other than "different than usual". Wouldn't tell you not to try it, but something to think about anyway.

Joshw · 08-13-2018, 05:20 PM

I would try to separate lean from fat as much as possible, and keep your fat % between 20 and 30 % of your final product, and you should be fine.

Czarbecue · 08-13-2018, 05:34 PM

This reminds me, I have a frozen brisket flat that I need to grind for spaghetti. Hard fat and all.

Garyclaw · 08-13-2018, 06:02 PM

Sounds delightful!

BillN · 08-13-2018, 06:32 PM

I really like brisket burgers and recommend the fat for other uses as well, however I do trim and discard the hard fat.

08-13-2018, 05:08 PM	#1
medic92 is one Smokin' Farker Join Date: 02-24-16 Location: Mount Sterling, IL Name/Nickname : Kevin	So here's my idea... I'm going to take fat from brisket trimmings, grind it with the pork from trimming full spares and make sausage with it. Yeah, I know it's been discussed on here, but it was a long time ago and I'm sure it will work now. Thoughts? __________________ Homebuilt Cinderblock Smoker, Homebuilt UDS, Weber 22 inch Kettle

08-13-2018, 05:34 PM	#5
Czarbecue Babbling Farker Join Date: 06-24-17 Location: Monroe, GA Name/Nickname : Viet King Cong	This reminds me, I have a frozen brisket flat that I need to grind for spaghetti. Hard fat and all. __________________ Boathouse Smokers Big Black Cabinet

08-13-2018, 06:02 PM	#6
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Sounds delightful! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

08-13-2018, 06:32 PM	#7
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	I really like brisket burgers and recommend the fat for other uses as well, however I do trim and discard the hard fat. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

08-13-2018, 05:17 PM	#3
Free Mr. Tony is One Chatty Farker Join Date: 07-30-15 Location: Fort Wayne, in	I've used trimming from Costco prime briskets before to make sausage, and mixed into ground beef. It mostly works fine, but a couple times the mixture was oddly sticky. Not sure how to describe other than "different than usual". Wouldn't tell you not to try it, but something to think about anyway.

08-13-2018, 05:20 PM	#4
Joshw Babbling Farker Join Date: 09-25-17 Location: Oklahoma	I would try to separate lean from fat as much as possible, and keep your fat % between 20 and 30 % of your final product, and you should be fine.