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Author Topic: Meat Tenderizer  (Read 2190 times)

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Bentley

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Meat Tenderizer
« on: September 10, 2017, 09:56:18 PM »

Gonna go try it right now, will see if it works!

« Last Edit: September 12, 2017, 07:58:58 PM by Bentley »
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riverrat49

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Re: Meat Tenderizer
« Reply #1 on: September 11, 2017, 09:17:43 AM »

Nice to see you back to the product testing gig  :cool:
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Quadman750

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Re: Meat Tenderizer
« Reply #2 on: September 11, 2017, 04:53:34 PM »

Well how did it work?
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Bentley

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Re: Meat Tenderizer
« Reply #3 on: September 11, 2017, 05:01:51 PM »

I half you know whated it last night and I got the results you would expect.

I can already tell I wish the tenderizing rollers were adjustable.  When it says a 1/2 inch thick piece of meat, they are not kidding.  So, have been working all day today outside and have meeting tonight, so will plan on some pictures, maybe a 30 second video, and results with the right thickness of meat tomorrow!

And, after looking at the writing on the box again, I guess I am going to have to look up the definition of the word marinate...
« Last Edit: September 11, 2017, 05:03:49 PM by Bentley »
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Bobitis

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Re: Meat Tenderizer
« Reply #4 on: September 11, 2017, 07:17:58 PM »

Marinade is a noun - marinate is a verb.

Cut to the chase...

A marinade is the mixture you put your meat in. To marinate is the process the meat undergoes in absorbing the marinade. 
Kinda like adding salt to your meat. Salt is a thing so it's a noun. However... you can salt your meat and it becomes a verb at that time?

If ya can make sense outta that, let me know.  ???
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Bobitis

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Re: Meat Tenderizer
« Reply #5 on: September 11, 2017, 07:26:24 PM »

I half you know whated it last night and I got the results you would expect.

I can already tell I wish the tenderizing rollers were adjustable.  When it says a 1/2 inch thick piece of meat, they are not kidding.  So, have been working all day today outside and have meeting tonight, so will plan on some pictures, maybe a 30 second video, and results with the right thickness of meat tomorrow!

Can you elaborate on this Bentley?  Do you start with 1/2" and it gets mushed down to 3/8? Or do you start with something thicker and mush it down to 1/2"? Any time I've gotten the urge to tenderize using a mallet, I wanted something 3/8 thick at the most as the end product.

Maybe you could come up with an adjustable version and patent it.  :cool:
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Bentley

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Re: Meat Tenderizer
« Reply #6 on: September 11, 2017, 08:59:05 PM »

I think 1/2 inch is the max, seems pretty thin to me, but will see tomorrow night!
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Bentley

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Re: Sportsman Meat Tenderizer/Cuber
« Reply #7 on: September 12, 2017, 07:58:00 PM »

The review is over here guys!

Sportsman Meat Tenderizer
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