Meat Tenderizer

[Pat McCreight]

I'm looking for feedback on those who have used a meat tenderizer, similar to this one here.

I'm wondering if it really helps, specifically with cuts of meat like brisket and pork butt.

 

[Paul K]

I haven't used a jaccard on brisket or butt. Both of those cuts generally have plenty of fat and cook long enough to make them tender. With the brisket, I would think that you would lose too much moisture by working the meat with it, thus producing a dry finished product - but I may be wrong. I seem to have read that a jaccard will not dry out your meat...? If your meat is coming out less than tender, I generally chock that up to too little time cooking. You might also try foiling as an aid.

 

[Pat McCreight]

Thanks Paul.

My meat has been coming out tender. I have not marinated or brined brisket or pork butt, but want to give it a shot. I hear that the marinade/brine will only penetrate a small section of the meat due to the thickness. I'm wondering if a combination of using the tenderizer and a marinade or brine would turn out even better meat.

 

[Paul K]

I think the jaccard will help a marinade get deeper into the meat. It should also shorten the cooking time. Sounds like a worthy experiment...are you going to do it this weekend???

 

[Pat McCreight]

Probably not this weekend, but hopefully soon. I have a freezer full of packers calling my name, but I'm running behind on my other hobby. I really need to pay some attention to my beer brewing and this weekend is hopefully catch up time.

 

[Paul K]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I really need to pay some attention to my beer brewing </div></BLOCKQUOTE>
I hear you. Now, if you get into a jam with the home brew like you have currently with the packers....I can give you an address to ship some of the 'surplus'

!