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Frozen Brisket Trimmings - What to do with them?

marcdc
marcdc Posts: 126
edited July 2020 in EggHead Forum
I have a gallon ziploc bag full of frozen brisket trimmings from the last packer I did. I didn't keep any of the hard fat so most of it should be edible. Every time I open the freezer I think to myself "I should do something with that" but I haven't the faintest idea of what to do.

Any good ideas for frozen brisket trimings?
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Comments

  • fishlessman
    fishlessman Posts: 34,583
    you can add it to make sausage or add it to a leaner beef for burgers
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • lkapigian
    lkapigian Posts: 11,549
    +1 for Beef sausage .... =) beef salami is a winner as well
    Visalia, Ca @lkapigian
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    It’s awesome for burgers. I have that same bag in my freezer. 
    Keepin' It Weird in The ATX FBTX
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Sausage and burgers for sure. Could also use for making stock. Fat disk after cooling can then be used for pan lube - hash browns cooked with beef fat comes to mind first. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • fishlessman
    fishlessman Posts: 34,583
    render some down and fry a hotdog in it
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • marcdc
    marcdc Posts: 126
    The Cen-Tex Smoker said:
    It’s awesome for burgers. I have that same bag in my freezer. 
    jtcBoynton said:
    Sausage and burgers for sure. Could also use for making stock. Fat disk after cooling can then be used for pan lube - hash browns cooked with beef fat comes to mind first. 
    burgers it is! sausages scare me... so many rules and tricks and keeping the fat at certain temperatures and blah blah... it's just not a world I'm ready to dive into yet

    also love the idea of making stock and using the fat that rises to the top as a "pan lube" lol
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    There are lots of variations of sausage. Some quite involved to make but others quite simple. If you can make meatloaf you can make sausage. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • cdnewman
    cdnewman Posts: 88
    I rendered a pound of trimmings into tallow. I melt a little bit with rosemary and pepper and brush it on any beef item before I reverse sear it. Really enhances the beef flavor without burning and is a great transport for herbs. 
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  • marcdc
    marcdc Posts: 126
    cdnewman said:
    I rendered a pound of trimmings into tallow. I melt a little bit with rosemary and pepper and brush it on any beef item before I reverse sear it. Really enhances the beef flavor without burning and is a great transport for herbs. 
    oh I like that

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  • RyanStl
    RyanStl Posts: 1,050
    My two Labradors get them mixed with their food until I run out.
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  • smittydog27
    smittydog27 Posts: 100
    chili
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  • RRog17
    RRog17 Posts: 572
    I make burgers with a mix of my brisket and beef tenderloin trimmings. Add a little bacon too. Good burgers!!!
    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
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  • Sweet100s
    Sweet100s Posts: 553
    edited July 2020
    I would make burgers as option #1, and then a great breakfast hash as option #2. 

    My core fave breakfast hash's includes 3-4 diced ingredients
    - sweet potato
    - red pepper
    - onions
    - 1 more vegetable if I have something good to use up
    ex:  kale, brussel sprouts, etc.  A strong veggie to stand up to the rest of the hash

    Combine those 4 core hash ingredients with: 
    -  a meat
    -  a light dusting of cheese.
    -  eggs of course

    Lots of good hash recipes to see how the ingredients & seasonings can be grouped: 
    https://deliciouslittlebites.com/25-breakfast-hash-recipes/
    https://www.foodnetwork.com/recipes/ree-drummond/breakfast-hash-5428749

    The downside of hash - it's a lot of chopping  /  prep compared to other breakfasts. 
    When I prep the night before it seems easy. 
    When I prep when hangry for breakfast at 2pm I wonder why is it taking me so long...

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