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Joined: Dec 2005
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Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2005
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only differents i see is some press the meat to flatten and tenderize it. the 200.00 plus cuber from lem and my 2700.00 hobart(that have 50.00 in)both have metal knives that actually cut part way thru the meat. the flatten and cut to tenderize.
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Joined: Jan 2001
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Campfire Ranger
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Campfire Ranger
Joined: Jan 2001
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A cuber and a tenderizer are two separate things Absolutely correct George but we are talking about tenderizing tough cuts of meat aren't we?
Quando Omni Moritati
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Joined: Jan 2001
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Campfire Ranger
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Campfire Ranger
Joined: Jan 2001
Posts: 16,032 |
A cuber and a tenderizer are two separate things I've Googled, but I have found several devices that use both names for the same device... and terminology seems to vary a lot. Can you explain the difference between a tenderizer and a cuber in terms so simple that even a dumb ol' Swede can follow? John John both devices actually DO THE SAME THING, tenderize tough cuts of meat. A rose by any other name deal. With a cuber the blades cut into or through the meat (depends on width setting) and flatten it as the meat is rolled through. Do it several times and you have cubed steak which is what most all chicken fried steak is made of. A Tenderizer such as a Zacard just pokes relatively small holes in the meat but does not even it out unless you are using a hammer which is not advisable. You just keep stabbing it as long as you want to.
Quando Omni Moritati
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Joined: Jun 2001
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Campfire Outfitter
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Campfire Outfitter
Joined: Jun 2001
Posts: 8,649 |
Thanks for the clarification on cuber vs. tenderizer guys!
John
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Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2005
Posts: 9,568 |
they both try to do the same thing but nothing works like a hobart cuber.
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Joined: Jun 2008
Posts: 18,472
Campfire Ranger
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Campfire Ranger
Joined: Jun 2008
Posts: 18,472 |
Depending on what part of the country you live in, you can actually buy papaya nectar at the grocery store, on the Hispanic foods aisle. It has the enzyme papain in it, which is an excellent tenderizer. The nectar is a liquid that you can soak the meat in, like a marinade. It does a great job on beef steaks. I've not used it with other meat. I've always marinated the steaks in the papaya nectar for an hour or just a little longer, but not much longer. Works great.
Every day on this side of the ground is a win.
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Joined: Jun 2004
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,813 |
I don't want to cook steaks that need to be chemically or mechanically chewed in advance.
If an unmolested steak isn't tender then it was cooked too much or wasn't very good to begin with.
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Joined: Feb 2002
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Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
I'm gonna get one of those...along with a ricer.
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Joined: Oct 2004
Posts: 16,908
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,908 |
Ricer ?
Please explain,sse.
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Joined: Oct 2004
Posts: 25,840
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 25,840 |
My dog is a member of the "Turd Like Clan"
Covert Trail Cameras are JUNK
3 Time Dinkathon Champion #DinkGOAT
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Joined: Oct 2004
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Campfire Ranger
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Campfire Ranger
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Thanks, I remember now.
Used to make wicked good home fries as well.
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Joined: Aug 2006
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Campfire Ranger
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Campfire Ranger
Joined: Aug 2006
Posts: 20,554 |
Grilled some boneless porky ribs last night.
the striations in the meat led me to believe they might be a bit on the stringy side, so i used a tenderizer blend.
Ingredients: salt, dextrose, papain, and tricalcium phosphate. no added salt and it was too salty when done.
Are there tenderizers where the enzyme 'is not' the third ingredient? Yeah, a BFH. lol
That's ok, I'll ass shoot a dink.
Steelhead
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Joined: Dec 2003
Posts: 86,156
Campfire Oracle
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OP
Campfire Oracle
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Posts: 86,156 |
Will a 12#er do? I just need a striker - I'm an old fugger.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Campfire Kahuna
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Campfire Kahuna
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Liberalism is a mental disorder that leads to social disease.
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Campfire Ranger
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Campfire Ranger
Joined: Aug 2006
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Will a 12#er do? I just need a striker - I'm an old fugger. Maybe you should use a 4#er and hit three times. Suck it up old timer. lol
That's ok, I'll ass shoot a dink.
Steelhead
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Joined: May 2005
Posts: 16,554
Campfire Ranger
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Campfire Ranger
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Grilled some boneless porky ribs last night. Um, wet cook (meaning covered) and finish on the grill? I do that a lot to save time, can ignore when in the oven or slow cooker. Did that just the other day with "country ribs" which were on sale - cut up shoulder. Perfectly tender. Still use MSG for beef if I end up with tough stuff for the grill, as in a tasty cut for teriyaki. Sparingly or you'll get mush.
The key elements in human thinking are not numbers but labels of fuzzy sets. -- L. Zadeh
Which explains a lot.
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Joined: Dec 2003
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Campfire Oracle
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Campfire Oracle
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It was country ribs in the case I posted. I ran out of time to do them in a crack pot or a low'n'slow oven.
Sprinkled them w/ powdered/granulated tenderizer. If I use it again, probably should be rinsed or H2O soaked for a short while prior to hitting the grill.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Campfire Ranger
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Campfire Ranger
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