A simple salt crust in a cold spot makes it taste like the pros did it.
I used to trim brisket fat caps down to almost nothing, thinking it was wasteful. After seeing how a full cap kept the meat moist during a long smoke, I'm leaving more on now... What's your take on fat trimming for different cuts?
Where's a good place to source more without breaking the bank?
It saves time without sacrificing flavor for busy households.
I worked at a big grocery store butcher counter for five years. The managers there only pushed for fast cuts to meet sales goals. They would not let us stop to sharpen our knives properly. This made the work risky and the meat look cheap. I quit after they told me to leave extra fat on steaks to save money. Now I'm at a small shop where we take time with each cut. We care more about doing it right than doing it fast. How can any butcher respect a job that values profit over skill?
Way too much time for a basic task.