meat tenderizer ideas (1 Viewer)

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Ladies and Gentlemen....


Behold!


Nature's Finest Meat Tenderizer.


















































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I'm talking about teeth, you pervs. :lol: :lol: :lol:


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Great thread. And just when I thought I couldn't learn anymore about meat.


Feeling kind of naked thats for sure. Wish I could post something naked. hmmm

Back on steaks. What kind of salt do you use. I'm a mortons kosher salt guy.

How about pepper. Anyone found a good place to get good quality pepercorns?
 
Feeling kind of naked thats for sure. Wish I could post something naked. hmmm

Back on steaks. What kind of salt do you use. I'm a mortons kosher salt guy.

How about pepper. Anyone found a good place to get good quality pepercorns?
Kosher salt is a good standard. If you use table salt on a good piece of meat you should be shot.

You can get into some of the exotic sea salts that aren't half bad.
 
I guess I got off track reading through this.. The Janes salt I like, it's handy and helps everything, never hurts as seasoning. In fact, most of the time, I prefer Lawry's season salt for use on steaks, that's it.
Lawrys_lg_seasoned_salt_40oz.jpg


Coke is good, Adolphs (by Lawry's) is good, dry aging is good, and never needle a steak. All good stuff.
 
I use kosher primarily.
I have some fluer de sel but don't use it for meat prep.
I do use some sel gris from time to time.
mostly kosher.

the utah pink and hawaiian black or red is more for show than anything else...



about the only thing I'll use mortons for is for pasta or potato boiling water.
 

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