I have a big ziplock I filled with trimming from a brisket cook, and then some subsequent cooks. I never really had a plan for it. Some of the meat has now been frozen twice (thaw original product, trim and re freeze) and it’s not cryovac’d, just a ziplock so some ice formed in there, so it’s not ideal in there.
Think it’ll work out to just thaw it and grind it for burgers? I think theirs gonna be some quality loss because of how I froze it but I’m thinking it won’t really matter in a smash burger with all the fixings. Not sue what else to do with it.
Vac sealed it will last a very long time.
in your case check for freezer burn (dry tough surface) and trim that away.
Then buy some cheap lean beef and grind it with the good fat in a 70-75% lean ratio.
makes great burgers.
I render it down for beef tallow and fry up some taters or soak butcher paper when wrapping my brisket, i also us the tallow to re season my Discada,(repurposed plow disk).
Crispy cuban beef? We did this with some *old, old* freezer meat the other day and it was fantastic.
Yes, the zippy had a date on it, thankfully. Definitely not at a "serve to guests" quality, but more of the "let's try this, worst case we'll throw it out and make spaghetti" point of no return.
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Heavy marinate for two+ hours, then braise in wine/broth for 3 hours. Shred. Remove from heat
Add sauteed garlic onions lime, let sit for 30-60m
Finish in hot pan to get some crispy bits, serve over rice with some reduced braising liquid
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