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Can I use beer sediment (trub) for a marinade?

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I had an amazing black cod dish recently that was marinated in sake sediment. I just brewed beer for the first time and am wondering if I can use the sediment for a marinade. Any thoughts/experience with this? My instinct would be to use a bold meat - perhaps venison...

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  1. Seems like you have a lot of options to try. How about Pig knuckles?