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Old 08-18-2015, 03:32 PM   #11
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Munky,
I have the same tenderizer , You don't want to cut it
any thiner than 1/2 inch it tears if you get it to thin. It
gets thinner as you tenderize it.
I have done pork and beef, works great.It tears chicken
so I don't use it for chicken .

Josie
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Old 08-18-2015, 03:56 PM   #12
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Thank you Josie.
That's what I needed to know.

Getting on it right now.
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Old 08-18-2015, 04:02 PM   #13
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You are most welcome.
Josie


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Originally Posted by Chef Munky View Post
Thank you Josie.
That's what I needed to know.

Getting on it right now.
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Old 08-18-2015, 05:21 PM   #14
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Originally Posted by Andy M. View Post
I've never tenderized pork tenderloin. I just sliced it and gently pounded it thin. On the other hand, I would get a little more aggressive with pork loin. I use a hand held tenderizer and hammer the meat to flatten/tenderize it.

Andy and his pork loin.


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Old 08-18-2015, 08:00 PM   #15
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Andy and his pork loin.



I said aggressive, not violent!
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Old 08-19-2015, 03:14 AM   #16
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Good luck and have fun with that new toy, Munky.

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Originally Posted by Dawgluver View Post
I had to ask my friend the Google what tonkatsu was. Never heard of it. Was also perplexed as pork tenderloin is already tender.
I looked it up too. My first thought was "the Japanese came up with the Indians pork tenderloin sandwich first???"
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Tenderizing Thickness? My son bought a meat tenderizer it's a Sportsman cast iron clamp onto the table type. I need to get a whole roll of pork tenderloin done today. It says it can take up to 1/2in" thick slices. That seems to me to be a bit thick for the purposes that the chops will be used for.Tonkatsu mostly. Should I slice them into 1/4" pieces instead? On a learning curve here. 3 stars 1 reviews
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