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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-14-2018, 09:34 AM   #16
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Join Date: 09-25-17
Location: Oklahoma

Originally Posted by WilliamKY View Post
I am curious. Watching the videos they are very thin cuts of meat. I may have to try these as jerky in the Big Chief. They couldn't be too bad soaked in soy sauce.
Why pay $4+ a pound for mechanically tenderized, brined meat? There are better cuts out there for jerky. Round, brisket, I have even seen real ribeye for not much higher.
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Old 07-14-2018, 09:34 AM   #17
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Join Date: 06-23-12
Location: Kansas City

Originally Posted by IamMadMan View Post
My concerns are the words "Mechanically Tenderized" and "Bromelain"

Bromelain is an enzyme found in fresh pineapple that can dissolve meat. How tough was the meat if they need both methods of tenderizing? Maybe shoe leather?
If it makes you feel any better, Costco mechanically tenderizes all their cut steaks too.
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Old 07-14-2018, 09:36 AM   #18
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Join Date: 04-25-16
Location: Rochester/Finger Lakes NY

Originally Posted by WilliamKY View Post
They couldn't be too bad soaked in soy sauce.
Oh yes they can be!
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