Meat tenderising

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ersatz

Assistant Cook
Joined
Oct 24, 2021
Messages
1
Location
London
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
 
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.
 
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.
 
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?
 
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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