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Old 10-24-2021, 03:58 AM   #1
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Meat tenderising

Hello all...
Just joined and this is my first post.
Anyway.....just bought a jaccard meat tenderiser and would be interested in your views on using one.
Pros , cons etc ,
Thanks

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Old 10-24-2021, 05:29 AM   #2
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Hi ersatz, Welcome to DC!

I don't have one but have thought they would be very handy, especially if you do a lot of beef.
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Old 10-24-2021, 08:12 AM   #3
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I use mine on flank steak. It works.
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Old 10-24-2021, 10:47 AM   #4
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Welcome to the forum!

I never used mine for tenderizing, but another thing it is good for is when curing meats, such as corned beef - it helps the curing compound permeate the interior of the meat better.
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Old 10-24-2021, 12:02 PM   #5
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Quote:
Originally Posted by pepperhead212 View Post
Welcome to the forum!

I never used mine for tenderizing, but another thing it is good for is when curing meats, such as corned beef - it helps the curing compound permeate the interior of the meat better.
That sounds brilliant. Does the corned beef cure faster?
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Old 10-24-2021, 08:48 PM   #6
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I use it. But when Im feeling lazy and weak I just pound the hell out of the meat til its pancake flat. Rock.
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Old 10-24-2021, 09:04 PM   #7
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Love mine and have had it for years. Does a great job.

When I want to pound meat/poultry ultra-flat I use this https://www.ebay.com/itm/26520279310...394830605bc53a

Have had it for about 40 years and love it. Gives me great pleasure to whack the bejeepers out of stuff and does a wonderful job.
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Old 10-24-2021, 10:29 PM   #8
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That sounds brilliant. Does the corned beef cure faster?
I don't know if it's actually faster, but it helps get to the center of thicker cuts, like the thicker briskets, or things like pork shoulder, and the like. I saw that they use things like this (but larger) on commercial hams, and the like, when curing, so it probably does speed things up - they are always trying to do things faster.
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Old 10-25-2021, 09:32 AM   #9
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If you jaccard meat make sure to cook it to well done.

Poking it with holes like that introduced bacteria into the meat.
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Old 10-25-2021, 10:20 AM   #10
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If you jaccard meat make sure to cook it to well done.

Poking it with holes like that introduced bacteria into the meat.
Good point.
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