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Larding Needle Discussion

  • Thread starter Thread starter crang11
  • Start date Start date
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crang11

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considering getting a larding needle. plug my briskets with some seasoned fat off the top. any input?
 
OK - I read this a few times and looked at the contraption. MAybe I had too many Buds but I cannot figure it out. Ya gotta poke holes in the meat though. Think it needs photos

"A very useful tool when wanting to add some flavor to a piece of meat. Use the sharp end to create holes in the meat. Then secure a piece of bacon or strip of lard onto the sharp end and then wrap around the needle. Hold the larding needle with the mouth open and wrap the end of the bacon around the teeth and then close the mouth thus securing the other end of lard or bacon. Then insert the larding needle into the piece of meat and when almost to the end, open the mouth and pull back out leaving the lard inside the meat."
 
I'd say no need to use it if you have a brisket with a thick enough fat cap. Hell if you need more fat just leave the whole fat cap on and cook it that way. I did that mistake once. However some of the family like fat so the idea of the meat swimmin in it really hit their taste buds.

I think it would be a perfect item for those leaner cuts of meat or if you want to get a bacon or sausage taste into the meat.
 
wow Crang from New Jersey
never heard of that before, although I did here of plugging your brisket.

didnt know a tool existed thought.

just lay bacon on top/ no need to plug
 
We don't do it the way you "Plug" it Bill. Too messy on the pants.
 
It'd be perfect for those deer roasts. Although cutting slits in it and stuffing with bacon is just as easy.
 
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