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Old 08-18-2015, 01:17 PM   #1
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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.
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Old 08-18-2015, 01:20 PM   #2
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Wouldn't the tenderizer thin out the slice as it runs through?
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Old 08-18-2015, 01:23 PM   #3
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Pork tenderloin is pretty tender already. Does it really need this treatment?
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Old 08-18-2015, 01:29 PM   #4
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Wouldn't the tenderizer thin out the slice as it runs through?
Yes it will.I just don't want to make the mistake of originally slicing the pieces too thin.
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Old 08-18-2015, 01:31 PM   #5
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Pork tenderloin is pretty tender already. Does it really need this treatment?
To make Tonkatsu, yes it does need the treatment.
The pork needs to be tenderized.Doing it by hand was becoming too hard for me to do.Waiting 2 weeks for an order from the butcher is becoming a hassle.
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Old 08-18-2015, 01:36 PM   #6
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Knew I forgot to mention something.
He's also going to be using it as a tenderizer for beef as well for when he makes his beef jerky.
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Old 08-18-2015, 01:45 PM   #7
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I had to ask my friend the Google what tonkatsu was. Never heard of it. Was also perplexed as pork tenderloin is already tender.
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Old 08-18-2015, 01:49 PM   #8
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That is different from the recipe I use. Do you mind sharing yours, Munky?
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Old 08-18-2015, 02:04 PM   #9
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That is different from the recipe I use. Do you mind sharing yours, Munky?
Only if you post yours first GG.

Just kidding.What I usually do is have the butcher cut up a roll for me.
I've never been told how thick he slices it.He tenderizes it for me if he has the time to do so.Today he doesn't.Don't call the man.They are swamped.

I've always had them tenderized so that they are uniform in size so that they can all cook at the same time.
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Old 08-18-2015, 02:08 PM   #10
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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.
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Old 08-18-2015, 02:32 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, 02:56 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, 03:02 PM   #13
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You are most welcome.
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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, 04:21 PM   #14
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Quote:
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, 07:00 PM   #15
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Andy and his pork loin.



I said aggressive, not violent!
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Old 08-19-2015, 02:14 AM   #16
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Good luck and have fun with that new toy, Munky.

Quote:
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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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