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Ranz

Ranz

21 hours ago, Shel_B said:

It looks to me that there's a big glob of unmelted fat right in the center of the roll.  Is that

 

the case?  After 48-hours of cooking, I'd have though all the fat would have been rendered

out.  To what temperature did you cook the brisket?

 

58C. There was a bit of it but it was delicious. I don't mind some fat with my meat. Enough of it had rendered in my opinion.

 

23 hours ago, Steve Irby said:

Here's a batch of Ukrainian style sausage that I made over the weekend.  It's a beef and pork sausage that is poached, air dried, then smoked.  it's doing double duty this week for lunch and dinner.  

 

 


Wow.

 

Ranz

Ranz

9 hours ago, Shel_B said:

It looks to me that there's a big glob of unmelted fat right in the center of the roll.  Is that

 

the case?  After 48-hours of cooking, I'd have though all the fat would have been rendered

out.  To what temperature did you cook the brisket?

 

57C. There was a bit of it but it was delicious. I don't mind some fat with my meat. Enough of it had rendered in my opinion.

 

10 hours ago, Steve Irby said:

Here's a batch of Ukrainian style sausage that I made over the weekend.  It's a beef and pork sausage that is poached, air dried, then smoked.  it's doing double duty this week for lunch and dinner.  

 

 


Wow.

 

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