Do You Beat Your Meat?

Pacman

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If I am cooking something that needs tenderizing beyond what a brine or marinade can do, I use an NSF grade pokey thing (yeah I guess some people call them jaccards) and because mine is NSF food service grade, I do a cursory cleaning and I pop it in the dishwasher for a full wash and sterilization. I ain't killed no one yet with my cooking.
 

ol' stonebreaker

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We use the old aluminum tenderizing hammer on chicken breasts, dip them in egg and milk and then in italian style bread crumbs. Wrap and freeze then fry when thawed.
 

chadinsc

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depending on what your going for you can get cube steak machines for the house. some hand crank. i have a cabela’s brand cube steak/tenderizer attachment for my meat grinder that works great. the hand crank ones look identical so i would expect them to work great also
 

JGW

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depending on what your going for you can get cube steak machines for the house. some hand crank. i have a cabela’s brand cube steak/tenderizer attachment for my meat grinder that works great. the hand crank ones look identical so i would expect them to work great also
I need to get one of those. Oh, and the sausage mixer thing too.

Not working tomorrow, so......might head there tomorrow while the wife is doing other things. :sneaky:
 

Stratratbj96

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If your talking about beef, you should look into dry aging. It’s pretty simple with the new bag’s you can get now. It’s really good for doing a large uncut piece like a whole New York strip or a full ribeye rack. You can cut your own steaks and make them as thick as you like. The only downside is that it takes up to 30 days but the flavors are so much more intense and the meat will be very tender.
 

Jigsaw

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If your talking about beef, you should look into dry aging. It’s pretty simple with the new bag’s you can get now. It’s really good for doing a large uncut piece like a whole New York strip or a full ribeye rack. You can cut your own steaks and make them as thick as you like. The only downside is that it takes up to 30 days but the flavors are so much more intense and the meat will be very tender.
Actually, I have been tenderizing larger cuts of meats. Yep, briskets and chuck roasts.
Jaccard works well on brisket flats, mixed results with chucks.

One of the aging issues with full packers is knowing packing / slaughter dates. This info apparently is on the case that contains the cryovac product?
 

Bytor

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I will with chicken breast to level out their thickness and at times when making jerky when my slices run thicker than I want.
 

chadinsc

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I need to get one of those. Oh, and the sausage mixer thing too.

Not working tomorrow, so......might head there tomorrow while the wife is doing other things. :sneaky:
i have this mixer. it’s easy to crank and will actually hold 25lbs without problem but thats the limit. i bought mine for $69 also a few years ago. if you have the cabela’s commercial grinder they have a mixer that hooks to the mixer that is pretty awesome. its just expensive but i would love to have it!https://www.academy.com/shop/pdp/ga...V5wqtBh12DgveEAQYASABEgLo9vD_BwE&gclsrc=aw.ds
 

Jigsaw

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Old School Tenderizing:
south park beat a dead horse GIF
 

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