Tenderizer

[sigpros]

Anyone use one of those hand crank ones they sell at cabelas? Do they work good? Looking at getting one but wanted to know if they were any good

Thank you

 

[Colorado Cowboy]

No I use a tenderizing mallet. It actually breaks down the meat fibers, not just cutting them.

 

[laxwyo]

No I use a tenderizing mallet. It actually breaks down the meat fibers, not just cutting them.

And is a good stress reliever

 

[Musket Man]

I have the Cabelas one that goes on my electric grinder and it works good. I believe the hand crank one is basically the same just narrower. You can also get blades for cutting strips for jerkey!

 

[shootbrownelk]

I use an old ancient Meat Mallet and have fun while tenderizing tough cuts. And like Laxwyo says, It's a stress reliever.

 

[Granby guy]

I use an empty beer bottle. I always have one around and I can always tell my wife that I had to have a beer in order to tenderize the steaks.

 

[PlainsHunter]

I use an empty beer bottle. I always have one around and I can always tell my wife that I had to have a beer in order to tenderize the steaks.

I like that idea! It would be a decent explanation as to why there is a 12 pack in the fridge every time I butcher.

I use an old mallet style to tenderize the meat as well. You just smack the snot out of the steaks and they are tender. No need to plan ahead of time other than thawing out a package of steaks

 

[Triple BB]

I use a three row Jaccard knock off. The thing works great on thicker cuts and roasts. Have a mallet, that I use for chicken fried steaks. Otherwise I don't cut thin steaks anymore. Cooking wild game roasts medium rare like you would a prime rib is the only way to go.

 

[PlainsHunter]

Triple BB I agree on the medium rare- I use the mallet for the chicken fried steaks as well.

 

[Colorado Cowboy]

I'll be using my tenderizing mallet tomorrow on Abalone. I just bought 2# of it for a Valentines dinner I am fixing for my wife. She loves it and it is almost impossible for us to get anymore. Used to do a lot of diving in California and Baja and got plenty to eat.

Steak it and like earlier mentioned "pound the snot out of it". Dip in an egg wash and the cracker crumbs. Fry in a hot cast iron skillet for a couple of minutes on each side. Absolutely mouth watering!

(it was expensive....$70.00 per pound, wild caught....but worth it)

 

[AKaviator]

I'm envious C.C. I used to capture a bunch of abalone as a kid. They were big and plentiful in those days!! Enjoy them!

 

[Ikeepitcold]

I also you a mallet. I've seen a lot of restaurants use the same type your talking about tho so it must work pretty well.