Re:Hobart Meat Tenderizer
Kenny.. why do you need to tenderize tenderloins, just pound then flat. I a rounded ladle to pound flat chicken breasts and porkloins. the meat s/b tender enough to pound, and not tenderize or cube.........
Hi Jack, sorry I missed this yesterday. first up the porkchop, I figure we are talking boneless porkloin ?????????.........if yes, the pork loin is easy to cut, the knife goes through them easy. I could cut the whole loin while your setting the meat slicer, never mind the time cleaning it.............A butterfly cut to me is when you have a thick Filet cut, then cut in half 3/4 of the way and cook. This isn't something I do, I want it think and juicy. If I have a piece of meat that to think, I will mark the meat and then put off direct heat to slow cook without over cooking and drying out the outside layer...........imho, if you ever want the best way to cook a pork chop, it's apple Brine, dbl cut bone-in, chine and feather bones removed, marked on a hot grill then put off of direct heat. It then can be basted with apple juice to keep the outside from drying out while the inside cooks until done............about 150 degrees........
Jack, what you have is a tenderizer/cuber I use to use top round cut from a 25lb top round. I would slice about 1/2 to 3/4" slices then cut the pieces into smaller pieces to equal the size and weight I wanted for the chicken fried steaks. I would run the meat through the cuber one way the turn it a half turn and run it through again, as in cubing...........I would not mistake this for a steak tenderizer like something with needles,but more like a cuber to tenderize tough cuts of meat to cube to break down the fibers and tendons in the meat. The Hobart you bought should have two round grooved rollers that the meat goes through and then drops down through the bottom. the only problem I had was when the meat was to think, or trying to use a bigger round chunk of meat from the end of the round that was tough. In most cases, if it looks like it will jam, it will. I would also make sure all the fat is trimmed, the fat that grown through the cuber only gets bigger and flatter after it cubes..............you can also take smaller pieces of meat, run through the cuber together to make one piece............If you need to call me for Tech support, I am located in India, where all the American job openings are located.
Disclaimer: If Jack follows what I tell him he will be fine. If Jack puts his fingers our any hanging or protruding body part into the tenderizer/cuber, I am in no way libel.