Jaccard? Yes, please.


 
Brett-EDH

Brett-EDH

TVWBB Hall of Fame
If you're in the market for a meat tenderizer or just need a way to destress after a long work week, this tool is worth picking up.

I used it on my Char Siu recipe to reduce the time I was spending to make 1,000 holes in the pork to promote better marinade penetration.

And believe you me, this thing is a miracle worker. It made tenderizing VERY easy and actually fun. And it made real quick work of what used to take a few minutes and near-misses of my fingers to get the job done.

Cleanup was pretty easy too when done and I'm sure I'll find more uses for this in the near future.


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I thought that I read somewhere that this pushes the E.coli and such deep down into the meat where it can't be killed unless it's cooked beyond well?
 
C Lewis said:
I thought that I read somewhere that this pushes the E.coli and such deep down into the meat where it can't be killed unless it's cooked beyond well?
Click to expand...
www.cdc.gov

E. coli and Food Safety

Learn about E. coli and what you can do to help lower your chances of infection.
www.cdc.gov www.cdc.gov

  • Use a food thermometer to make sure meat has reached a safe minimum cooking temperature:
    • Cook ground beef, pork, and lamb to an internal temperature of at least 160°F (70°C). The best way to check the temperature of patties is to insert the thermometer from the side until it reaches the center.
    • Cook steaks and roasts of beef to an internal temperature of at least 145°F (62.6°C) and allow the meat to rest for 3 minutes after you remove it from the grill or stove. Check the temperature in the thickest part of steaks or roasts.
i wouldn't use this on steaks as i don't marinate steaks (NY or ribeye; just dry brine them with kosher salt).

i would use this on sliced chuck steaks if i'm making "cheap" beef tacos but those are sliced like 1/4" thick then seared.

my char siu was cooked to 155 on this last cook and then i let it rest for 10 mins before slicing. BUT i had the butt, in chunks, in the freezer for a few weeks.

either way, i'm not overly worried at e-coli at home.
 
I have a El cheapo one from Kitchen Essentials or similar.
It still works great.
 
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