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Caul Fat

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Posted by Don, Dueling Bubbas on February 01, 2013 at 16:28:32:

In Reply to: Re: Ray's video of the day posted by Ray Basso on February 01, 2013 at 16:14:10:

Hi Ray,

In the Los Angeles area most high end butcher shops either have it on hand (in the back room) or can order it.

I did some practice cooks a few years back wrapping caul fat around brisket thinking it would add additional moisture.

It might have added additional moisture (not significant amount though) B U T the caul fat doesn't fully render and leaves a crispy browned netting pattern all over the brisket.

The resulting crispy net on the brisket would disqualify it for marking (I'm very sure of this) as it's a very distinct look that results.

Tasted sort of like bacon but not as good.


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