Jaccard Meat Tenderizer Question

[ReDDoG]

Hello everyone,Ill be to the point.Any thoughts on using a meat tenderizer?Good -bad-yes - no ?Ive always read you never break the skin of whatever meat your cooking.Its not new idea but a twist I guess.Im thinking steaks would benefit plus a salt brine 2 days ahead.But is poking holes into meat better or worse.Thanks

[RonB]

Go ahead and poke holes in your steak - as long as you cook it to 160*, you should be safe.

[smokinfatties]

I think there is an article here somewhere that talks about it, but only use it if you're cooking the meat to a temp that will kill pathogens. The jaccard pushes the pathogens from the surface into the meat, and if that meat doesnt get cooked to the right temp to kill pathogens then it can be dangerous- since steaks don't get cooked above 130-135 probably best not to.

[Steve B]

If I recall there is a place here on this site somewhere that Meathead talks about using a tenderizer and it isn't good. But I could be wrong.

[ReDDoG]

Thanks everyone,I always hate retopicing a old topic.Steve B if you could link that it would be nice.I don't wont to start poking holes in my meat when I don't need to.Just thought it might make it better.Strip steaks aren't known to be tender like a ribeye.Thanks everyone

[Jerod Broussard]

Poking holes in your meat classifies it as a Raw Non-intact meat product. That is a HACCP process category. As mentioned above only do it on meat products that will be taken to 160 internal or above. Or maybe if you were going to sous-vide at a temperature and time that would provide a sufficient lethality of Salmonella and E. coli. Of course I see sous-vide as a way to avoid the use of a jaccard tenderizer.

I used to use mine on brisket flats. Now I just use a three-day dry brine.



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[tbob4]

Here is the link http://amazingribs.com/BBQ_buyers_gu...cessories.html. I love the device, but only use it on steaks that are not up to grade. In the old days, I would put a marinade on the meat, go at it with two forks, pushing the marinade deep into the meat and let it soak up over night. I got the tenderizer and did the same thing. After reading Meathead's review, I changed my technique to tenderizing the tough guys immediately before putting them on the grill. I theorized that the bacteria could not get into the meat and multiply if I was tenderizing it just before cooking. That theory could be hogwash. I never use the device for chicken - just steaks. I don't dare tell my mom what Meathead would tell her about her poultry mallet.

[ReDDoG]

Yea thanks everyone for helping me not make a bad mistake.I read everything and what meathead said in the link above.Ok you guys/gals are your game so give me some meats that would benefit and be safe using the jaccard.It just showed up on my front porch so of course I need to try it out on something.Doesnt matter what it is,im a grill nerd.Most of my steaks are out because the don't goto 160 IT.Thanks everyone.

[RonB]

ReDDoG - It should be safe with bologna...

[Dr ROK]

Chicken fried steaks

[David Parrish]

If you reverse sear a steak there's no reason you couldn't Jaccard it after the warm up and before the sear. The warm up phase will kill all the surface bacteria etc...

I've never tried that so let me know if you try and it works for you!

[ReDDoG]

RonB im thinking your spot on that one.lol.Pit Boss I like your thinking.I wish I would have tried that last nite before doing the strips.They turned out good not great but they didn't have a lot of marble being a strip steak.My manager was pleased so im good.Still have a hankering to use this thing on something that might get me the wow factor.Im betting chicken breast are out.hmmm.

[ReDDoG]

Ok as a follow up on this topic,would it help to use a meat hammer instead of the jaccard.This is a example.Thoughts?

https://www.amazon.com/Tenderizer-Checkered-Tenderizing-Construction-Dishwasher/dp/B01FGT2VJW/ref=pd_lpo_79_lp_tr_t_3?ie=UTF8&psc=1&refRID=98K8WJVTS0T0PY26RA9B