Tried tenderizing deer steaks with a jaccard and ended up with mushy meat that fell apart on the grill

I used it 8 times on a single backstrap thinking it would make it more tender, but it turned into a texture like ground meat and I lost half of it through the grates, has anyone else ruined good venison by overdoing it with a tenderizer tool?

2 comments

2 Comments

barbara_moore733d ago

Eight times on a single backstrap?

blaker753d ago

Eight times on one backstrap - that's NUTS. You gotta think about the cooking process though. If you're doing a full-on low and slow smoke, like 225 degrees with heavy wood smoke, that backstrap is going to absorb a lot of that flavor. But if you're going more for a quick sear on a hot grill, eight bastes might just end up washing off the rub and making it soggy. I've done three or four baste cycles on a thick tom backstrap with apple cider vinegar and butter, and that turned out incredible. Anything more than that and you're basically braising the meat instead of letting it get that nice crust.