That sounds brilliant. Does the corned beef cure faster?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.
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.That sounds brilliant. Does the corned beef cure faster?
If you jaccard meat make sure to cook it to well done.
Poking it with holes like that introduced bacteria into the meat.