chrishmason
MemberGot rid of the matchlight.
- Joined
- Oct 1, 2013
- Location
- steubemv...
An idea occurred to me to use the excess brisket fat as an ingredient for the injection.
Any thoughts?
Any thoughts?
Brisket own fat
- Thread starter chrishmason
- Start date
pjtexas1
somebody shut me the fark up.
Brilliant! Some use beef broth so I don't see why it wouldn't work. Let us know what you think.
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I have taken beef fat and rendered it down on lower / medium heat. usually I cut thin strips and add them as the rendering process occurs, and remove those earlier pieces that have rendered out. Stir every couple of minutes.
I take the fat rendering (1 part) and add it to a beef broth (3 parts) and simmer for about an hour. Then usually freeze it when it is cool.
Have used it for everything from "french dip" to marinate, to injection; works good as a soup base / stock also.
I take the fat rendering (1 part) and add it to a beef broth (3 parts) and simmer for about an hour. Then usually freeze it when it is cool.
Have used it for everything from "french dip" to marinate, to injection; works good as a soup base / stock also.
Stlsportster
Babbling Farker
I know people that freeze bacon and slice it into ‘nails’ that can be inserted into lean deer meat.
Maybe you could drive brisket fat nails into the brisket.
Maybe you could drive brisket fat nails into the brisket.
