meat tenderizer

[Reinhard]

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.

[Rebel SS]

Best softener is a touch of vinegar, like apple cider, a good marinade, and a slow cook over low heat, covered, with liquid.   

[MN RACK ATTACK]

this is the one the wife calls the weapon

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[Reinhard]

Ya, I seen that one in a ad.  They also have one like that that injects a marinade at the same time.  good luck.

[Steve-o]

this is the one the wife calls the weapon

He's doin' it wrong...

[Boar]

boy i dont know... i really thjnk this is the one i want

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[Bobberineyes]

What kinda grub you need one of them fer anyhow boarski? We gots to know 

[delcecchi]

Baking soda makes a difference

[Reinhard]

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.

[Rebel SS]

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..

[mike89]

that is a whole different thing than I thought you wanted...  cube steak coming up   

[LPS]

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..

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. 

[Rebel SS]

Seems Mom made those a lot, but I just didn't like 'em. I did like the mashed taters and mushroom gravy, though. 

[LPS]

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. 

[delcecchi]

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. 

[Rebel SS]

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?   

[LPS]

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.   

[Rebel SS]

So, eyetalian goosed boobies? 

[LPS]

There was a lot of breast talk there wasn't there???