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Re: Brining A Beef Shoulder Clod
Posted By: Rocky In Response To: Re: Brining A Beef Shoulder Clod (Joe Ames)
Date: Friday, October 25, 2002 at 6:38 p.m.
In Response To: Re: Brining A Beef Shoulder Clod (Joe Ames)
The shoulder clod is a big piece of meat, but it is only about 4" thick and hardly has any fat on it at all. It is about the flat shape of a huge brisket, but round/oval shape instead of long....without the thick layers of fat.
Maybe I could brine it for a couple days, then use a marinade for another day.
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