waywardtravel
Knows what a fatty is.
I'm new at buying larger quantities of beef or pork.
I just trimmed 80lbs of flank steaks for instance for jerky. I'd guess there is about 5lbs of 90% fat, 3%silver lining, and 7% beef.
I'm thinking of simmering it to make a broth.
What is recommended.
I don't do sausage yet.
Also what can be done with the fat after pulling pork. Especially a belly.
Thanks for any tips.
I just trimmed 80lbs of flank steaks for instance for jerky. I'd guess there is about 5lbs of 90% fat, 3%silver lining, and 7% beef.
I'm thinking of simmering it to make a broth.
What is recommended.
I don't do sausage yet.
Also what can be done with the fat after pulling pork. Especially a belly.
Thanks for any tips.