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There doesn't appear to be a name specifically for that layer. The closest I could come to anything like that is "Schmaltz", which is traditionally derived from chicken or geese. But that would be mor …
answered Jan 2 '15 by Phrancis
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I'm planning on smoking a turkey for the holidays. I have done that before, and it turned out good on the tenderness and flavor, but still had a very "gamy" flavor. I typically use either hickory or …
asked Dec 11 '14 by Phrancis
1
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Chances are most likely that it will be just fine. I suspect the brine process will "wash away" a lot of the butter stuff. I've worked in a meat shop before and the only concern I've ever heard expres …
answered Dec 12 '14 by Phrancis