Minnesota Outdoorsman
General Category => The BBQ Shack, Wildlife recipes and Cooking => Topic started by: Boar on July 07/14/19, 07:18:54 PM
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whats a good tool for meat tenerizing.
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I have seen people use he side of a plate. Or you can get a meat tenderrizing hammer. Or slow cook in a crockpot That usually makes meat tender too.
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I have one of those tools that has 3 rows of thin cutting blade on it. just place on top of the meat and press down, works well..
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whats a good tool for meat tenerizing.
your hard head should work!!
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Must have some stringy old bear meat again... :rotflmao:
A two-sided meat hammer works well. Can use flat side to pound things like flank steaks, chicken, etc, to do wraps with. Nothing like beating yer meat. :rotflmao:
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I have no knowledge of this but one would think the roadkill boar picks you should be plenty tender!! :rotflmao: :rotflmao:
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Ya, just back over it a couple more times. :rotflmao:
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:bonk: :bonk: :rotflmao:
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(http://www.quickmeme.com/img/a1/a108fe48c4bc73c041e2a2a79f37599141acc3cb3e47e8ec61ef2431ba322801.jpg)
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This oughtta work for Boar..... ;)
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This oughtta work for Boar..... ;)
:rotflmao: :rotflmao: :rotflmao:
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outa all thiz only 3 possible helpfull hints..
:bonk:
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How many ya need?! A meat hammer is about the easiest and most common..............
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How many ya need?! A meat hammer is about the easiest and most common..............
:pouty: :confused:. I know, all the great free advice and no appreciation. :pouty: :confused:
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outa all thiz only 3 possible helpfull hints..
:bonk:
You could use lye, that would turn it into jelly :puke:
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outa all thiz only 3 possible helpfull hints..
:bonk:
You could use lye, that would turn it into jelly :puke:
:rotflmao: :rotflmao: :rotflmao:
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i love yu guys.
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outa all thiz only 3 possible helpfull hints..
:bonk:
You might look at "Jaccard" tenderizers. They don't mash the meat as much, unless that is what you want.
Sous Vide is another way.
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outa all thiz only 3 possible helpfull hints..
:bonk:
You might look at "Jaccard" tenderizers. They don't mash the meat as much, unless that is what you want.
Sous Vide is another way.
the jaccard is what I said above, just couldn't think of the word...
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outa all thiz only 3 possible helpfull hints..
:bonk:
You might look at "Jaccard" tenderizers. They don't mash the meat as much, unless that is what you want.
Sous Vide is another way.
the jaccard is what I said above, just couldn't think of the word...
Board with 50 finishing nails pounded thru it. ;)
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:rotflmao: :rotflmao:
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Could also check out baking soda. My friend who is a Chinese chef uses it. Have to be careful about how long you marinate with this stuff. Experiment with a cheap cut. Best way is to use a marinade of your favorite kind or google best steak marinades. There are tools like mentioned above but I'm not into smashed beef unless your making chicken fried steak [usually run through a cuber]. I use my Korean Kalbi marinade. I usually do it overnight. I know most recipes say 2 to 4 hours. This does not do the job for me. good luck.
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baking soda, interesting....
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baking soda, interesting....
Huh! I agree! Never heard that.... :shocked:
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I just looked it up and you sure don't use very much or for very long... interesting for sure...
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I figger if I end up with meat I gotta beat, it's going back. :rotflmao:
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well boar just sent me a text and said he really appreciates all the helpful information we posted for him!!!!!!!!! :happy1: :happy1: :rotflmao: :rotflmao: :rotflmao:
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I figgerd next he was gonna want us to do it for him, too! :bonk: :rotflmao: :rotflmao:
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all very good pieces of input, i will certainly try each and every one. :smoking:
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Could also check out baking soda. My friend who is a Chinese chef uses it. Have to be careful about how long you marinate with this stuff. Experiment with a cheap cut. Best way is to use a marinade of your favorite kind or google best steak marinades. There are tools like mentioned above but I'm not into smashed beef unless your making chicken fried steak [usually run through a cuber]. I use my Korean Kalbi marinade. I usually do it overnight. I know most recipes say 2 to 4 hours. This does not do the job for me. good luck.
One of my pet peeve is rubbery, chewy browned ground beef. It just ruins whatever you put it in.
I searched the internet looking for a solution, and one of them was to add baking soda. I only tried it once, and it did seem to help. I’m not totally convinced.
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I've never tried it with ground meat, only on cheaper cuts of beef like chuck steak, arm steak, and bottom sirloin. I rinse it off before adding spices and cooking it. With ground beef it may be the fat content. The leaner it is the texture get's worse as far as I'm concerned. For burgers 80/20 is the best in my opinion or better yet 100% ground chuck [usually found in service cases]. good luck.
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Best softener is a touch of vinegar, like apple cider, a good marinade, and a slow cook over low heat, covered, with liquid. :happy1:
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this is the one the wife calls the weapon
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Ya, I seen that one in a ad. They also have one like that that injects a marinade at the same time. good luck.
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this is the one the wife calls the weapon
He's doin' it wrong...
(http://www.columbia.edu/itc/mealac/pritchett/00routesdata/1800_1899/hinduism/ascetics/bedofnails1880s2.jpg)
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boy i dont know... i really thjnk this is the one i want
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What kinda grub you need one of them fer anyhow boarski? We gots to know :confused:
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Baking soda makes a difference
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Looks like a cube steak maker to me. You run the meat through more than once. At least that's what we did when we made cube steak. But it's not for running a bnls strip steak through for example unless you want to make it into a cube steak. And the meat usually can't be very thick to make it through there. good luck.
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Explain to me...why would anyone want to buy a cube steak, anyway? They make me think of those tenderized pork cutlets my Mom used to cook in mushroom soup... boy, I didn't like those things! Seems they'd been run through a tenderizer or something..:tongue:
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that is a whole different thing than I thought you wanted... cube steak coming up
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Explain to me...why would anyone want to buy a cube steak, anyway? They make me think of those tenderized pork cutlets my Mom used to cook in mushroom soup... boy, I didn't like those things! Seems they'd been run through a tenderizer or something..:tongue:
Man that sounds good to me Rebs. Lots' of gravy soaking into that poked piece of meat. Maybe some mashed spuds or some veggies to us trying to limit starchs. Yum Yum and I mean it.
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Seems Mom made those a lot, but I just didn't like 'em. I did like the mashed taters and mushroom gravy, though. :azn:
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When we were kids pork was a lot greasier than it is now too. I do remember I didn't like pork roasts as a kid. They were so greasy. Now I love them. And I realized recently that I would rather have sliced pork than pulled pork.
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When we were kids pork was a lot greasier than it is now too. I do remember I didn't like pork roasts as a kid. They were so greasy. Now I love them. And I realized recently that I would rather have sliced pork than pulled pork.
I like grease a lot more as an adult than I did as a kid. But our pork came from my uncle's running hogs.
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When we were kids pork was a lot greasier than it is now too. I do remember I didn't like pork roasts as a kid. They were so greasy. Now I love them. And I realized recently that I would rather have sliced pork than pulled pork.
I like grease a lot more as an adult than I did as a kid. But our pork came from my uncle's running hogs.
Keeps ya regular? ;)
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I just remembered something Boar. Maybe it has been mentioned. When my buddies went to meat cutting school in Pipestone their instructor told them to help tenderize a tough piece of meat to smother it in Italian dressing. So we would take goose breasts and put them in a zip loc bag and pour a whole bottle of dressing on them and put in the frig for a week. It did make them better. Used to love goose hunting but it was a lot of work chewing those tough breasts. Should work even better on beef or pork or venny.
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So, eyetalian goosed boobies? :shocked:
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There was a lot of breast talk there wasn't there???