Zero waste BBQ? It's not flashy. It's not a trend, it's the only way to survive. Six sigma, it has to be a philosophy.
Brisket trimmings, weighed to 8-pound bricks. Brisket fat, deckle and all into 2-pound bricks. Why? Because when you've got twenty pounds, you've got sausage. Real sausage, born from brisket.
Scraps get turned into burger patties. Extra fat? There's always plenty. Rendered down to tallow. It's about respect for the animal, respect for flavor. Nothing wasted. Everything used. Save a bit of money too.
by RamirezBackyardBBQ
4 Comments
Synergy! TEDDY K!
Looks great. I need to learn to make sausage. I keep saving trimmings from ribs but it’s taking up a lot of freezer space but I’ve no clue how to make sausage. I do use brisket trimming for ground beef. Makes great smash burgers.
Six Sigma…I bet you have a 401K also, nerd. Just kidding. Looks great!
Fantastic! I really want to get into sausage making specifically when I get my money up more for my smoking hobby and make use of all those brisket trimmings. Your work looks peak. I’d definitely take any tips you had.