How to Tenderize Meat Part 1

Rantings of a Chef:

I have spent a good portion of my life teaching people how to cook.?Well, that’s not really true…I teach techniques and I lecture about the science that makes things do what they do when we apply fire or energy or what ever, to raw ingredients.???I really believe that a good teacher is simply a person that can transfer what is a passion to the willing students brain.?If you can tell some stories and make them relate, all the better.?I am rewriting some of my courses and thought that I would share a bit of content that some of you might be able to use.

How to tenderize meat Part 1

There are no secret tricks!?It’s all about Science and Proper Technique

Physical

??There are a few ways to physically alter the meat to increase tenderness.?

v?Pounding: Using any hard object, from a meat mallet to a rock you pound the meat.?Naturally, this will drastically change the appearance of the meat.?In some cases, this is desirable, like for a schnitzel or a cube steak.?But if you are looking for a natural appearance, this is probably not the best selection.

v?Jacarding or needling:?This method is often used in meat factories which also injects a brine solution into the target meat.?Dry Jacarding is sometimes used in red meats just to physically break down fibers before grilling.?Often, there is a light salt rub applied before cooking

Rubbing

??This is sometimes called dry brining which is, by simple definition, incorrect. (Brines are soluble solutions that mainly contain water and salt)?Rubs are commonly used for meats that are going to be smoked or roasted.?Commonly, there is salt as a main ingredient which will chemically remove liquid from the meat and flavors from the rub can permeate to the outer-most areas of the meat depending on the length of time the rub is exposed to the raw meat.?

??Rubs can be left on for a few hours to many days, depending on the flavor intensity that you are looking for.?Ribs, I allow two days and large pieces of meat like a brisket, I will leave for up to a week.?If you brine any of the meats, make sure you rinse with cold water then dry thoroughly before applying the rub.

Here are a few of my rub recipes:

Rib Rub

220 g?(1 cup) Brown Sugar

55g (? cup) Sea Salt

55g (? cup) Chili Powder

15g (2 Tablespoons) Black Pepper, ground

2g (1 teaspoon) Cayenne Pepper, ground

2g (1 teaspoon) Jalape?o seasoning

3g (1 teaspoon) Old Bay Seasoning

3g (1 teaspoon) Thyme, ground

3g (1 teaspoon) Onion Powder

?

Brisket Rub

165g?(? Cup) Paprika

55g (? Cup) Black Pepper, ground

55g (? Cup) Chili Powder

55g (? Cup) Sea Salt

55g (? Cup) Sugar

15g (2 Tablespoons) Garlic Powder

15g (2 Tablespoons) Onion Powder

1 Tablespoon Cayenne Pepper

?

Poultry Rub

? cup brown sugar, packed

30 grams Chili Powder

5 grams Allspice

30 grams Paprika, sweet, smoked

15 grams Cumin, ground

5 grams Cayenne Pepper

15 grams Garlic Powder

12 grams Mustard, dry

15 grams Salt, Sea, fine

10 grams Pepper, Black, table grind

?

Spicy Fish Rub

2 Tablespoons Paprika

2 Tablespoons Salt

2 Teaspoons Onion Powder

2 Teaspoons Granulated Garlic

2 Teaspoons Cayenne Pepper

1? Teaspoons White Pepper, ground

1? Teaspoons Black Pepper, ground

1 Teaspoon Thyme, dry

1 Teaspoon Oregano, dry

Shrimp Rub

? Cup Caribbean Jerk Seasoning

? Cup BBQ Spice

? Cup Cajun Spice

? Cup Cinnamon, ground

? Cup Ginger, ground

? Cup Garlic Powder

In Part 2 I will discuss Brines

Now a plug:?I am a professional Culinary Consultant and Chef Instructor.?I am a Certified Executive Chef by both the American Culinary Federation as well as the World Chefs’ Societies and a very proud member of the hospitality industry.?I welcome new connections, job offers?and I answer every communication [email protected]??I am proud to be a professional!