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Will I be "drummed out" of the forum if I mention.......

....Meat tenderizer? Does anyone use it? Please don't crucify me if that is a "forbidden" term.
From the NE Georgia Mountains! Me, SWMBO, and two spoiled ass Springers!

Comments

  • Nope you're good!  What about it?

    LRG BGE

    Columbia, SC

  • RRPRRP Posts: 19,747
    You mean a chemical one or a mechanical one? Either one works though to me the chemical is more just a surface changer whereas my Jaccard cuts the meat fibers clear through.
    L, M, S, Mini
    Ron
    Dunlap, IL
  • gdenbygdenby Posts: 5,383
    Do you mean mechanical or chemical? I've use mechanical. Chemical, no, but have considered it.
  • I use a Jaccard tenderizer and one you beat the meat with.  I don't use a chemical one (I  think they contain MSG and my wife is allergic).
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • SkiddymarkerSkiddymarker Posts: 7,808
    edited October 2013
    Love my Jaccards for mechanical tenderization of chicken and pork cutlets. The only "chemical" I have experience with is Adolph's. Made by McCormick and its contents are listed as salt, sugar, food starch and papain. 

    Papain derived from papaya, is the active ingredient, suggest you Google to see if you are OK with the potential side effects. Used moderately, papain is noted as being safe in food amounts. Best results have been with Adolph's and the Jaccard, results in shoe leather having the texture of a prime fillet. 
    We don't use that often, actually had forgotten about until your post. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Little StevenLittle Steven Posts: 28,665
    There are all kinds of tenderizers other than chemical ones. Papaya is very good, oil and acid are good even the package ones are good if there is no MSG allergy.

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 21,689
    The best chemical tenderizer is salt.  I've used the papain before and agree it mushes the surface.  Same with acids.  They're fine for short marination.

    Mechanical methods work great - beating your meat like Village Idiot states or using the jaccard.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Little StevenLittle Steven Posts: 28,665
    The best chemical tenderizer is salt.  I've used the papain before and agree it mushes the surface.  Same with acids.  They're fine for short marination.

    Mechanical methods work great - beating your meat like Village Idiot states or using the jaccard.
    Indians use a lot of papaya, as do some east Asian countries. They don't use big pieces of meat though. It only works thoroughly if it's heated above 105*

    Steve 

    Caledon, ON

     

  • TerrebanditTerrebandit Posts: 1,653
    Meat tenderizer:
    Dave - Austin, TX
  • calikingcaliking Posts: 8,771
    Fresh pineapple can also be used as a tenderizer.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • EggcelsiorEggcelsior Posts: 13,023
    Beating my meat is my favorite. I know some guys are into piercing their meat with sharp pieces of metal. More of a sense of satisfaction with manual labor.
  • GATABITESGATABITES Posts: 1,253
    LOL - I knew this topic would be entertaining if i kept reading..... 
    XL BGE 
    Joe JR 
    Baltimore, MD
  • henapplehenapple Posts: 15,612

    I'm 70 years old and I still beat my meat.

    Adolph's or Viagra?

    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Little StevenLittle Steven Posts: 28,665
    Why did I know that you would jump in on this one?

    Steve 

    Caledon, ON

     

  • EggcelsiorEggcelsior Posts: 13,023

    Why did I know that you would jump in on this one?

    Henapple rubs everything the wrong way, doesn't he?
  • NPHuskerFLNPHuskerFL Posts: 15,384
    Yep the forum went "there"....lol. :))
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • nolaeggheadnolaegghead Posts: 21,689
    Why did I know that you would jump in on this one?
    Henapple rubs everything the wrong way, doesn't he?
    Stop, the mental imagery is crippling.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • warwomanwarwoman Posts: 266

    Gee, I didn't mean for the thread to hopelessly spiral into the "meat/beat...beat/meat"arena. But although I've only been on the board a short period of time, iI should have known when VI showed up, things would go south......quickly! :\">

    The only reason I brought it up was I had not seen "chemical" tenderizer mentioned anywhere in the forum, and wondered why. Purists? Bad experiences? poisonings????

    BTW, Adolphs is always handy for bee/wasp stings, scorpion stings, and I've even used it on jelly fish stings and hard head finnings. I've heard that the papin in it breaks down the protein in the poison. I don't know that as a fact, but it does work. That, or a poultice made from  a plug of chewing tobacco.

    From the NE Georgia Mountains! Me, SWMBO, and two spoiled ass Springers!
  • henapplehenapple Posts: 15,612

    Why did I know that you would jump in on this one?

    Village started it.... Or at least tried :((
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • DfishelDfishel Posts: 104
    I beat my meat like it owes me money.
  • warwoman said:

    iI should have known when VI showed up, things would go south......quickly! :\">


    Woman,

    My heart was pure.  It was that despicable, vile, nasty, vulgar knave called @henapple that twisted my words to make a trap for fools.

    This was my intent of how I beat my meat.

    image
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • gdenbygdenby Posts: 5,383
    My very limited experience w. chemical tenderizers is that they too easily make the meat mushy and dry. I know that the heat turns collagen into jell, which gives the meat a succulent texture. I suppose the enzymes break down the collagen into other stuff that doesn't give the same smooth feeling.

    Also, some things that are tough also have elastin as a portion of the connective tissue. A far as I know, only mechanical tenderizing helps break that down.
  • EagleIIIEagleIII Posts: 236
    I think @Dfishel wins:
    "I beat my meat like it owes me me money...."
  • GK59GK59 Posts: 501
    I'm sure this will get a lot of looks . LOL

    Smitty's Kid's BBQ

    Bay City,MI

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