Jacard Purchase?

Discussion in 'General Discussion' started by foamheart, Apr 8, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member


    Anyone have any experience with these products? I have wanted one a long time but just never hit me at the right time.

    They make many types, I saw this one has plenty of blades and SS tubes whatever that is. Its the Tim "The Toolman" Taylor in me that says stainless steel good in good !

    So has any one had good/bad experience? Does it in fact tenderize? Is the Jaccard the best Jaccard?

    I am thinking it would be good for chicken fried steak, or maybe even deep brine/curing like for a ham or corned beef pastrami?

    Anyone have an opinion?
  2. cuebiz

    cuebiz Fire Starter SMF Premier Member

    The Jaccard is a decent purchace for getting the job done. It is a little hard to clean because the needles are so close together. A good spray

    with a hose is probably the best way to get the thing clean. I have 2 of them.  We usually cut up 3 loins at a time for pork chop sandwiches at my business, and the Jaccard was a lot of work for that many at a time.  I ended up buying a "Kitchener" tenderizer at Harbor Freight a few years back.  This thing works pretty good. (Hand crank) I don't see them listed there anymore.  Northern Tool has them,  and they are more expensive!

    The Jaccard is great for getting a marinade to penetrate the meat, and does tenderize it.

    I hope I helped.

  3. sb59

    sb59 Smoking Fanatic

    Hi Foamheart,

    I've had one for years. It is good for chicken fried steak and also reg. steak cuts. I do it with venison steaks all the time. Just don't over do it or it will taste like someone chewed it before you. I usually cut the steak about 1/2 in. thicker then I want to cook, pass the jaccard over never doing the same spot twice. Flip and do again. That thins the cut of the extra 1/2 in. Get bbq grill screaming hot, brush steak lightly with evoo and sear and cook to rare or med rare. I haven't bought a beef steak in 30 yrs. Just watch cooking time because extra surface area caused by multiple punctures causes meat to cook faster then normal. I do also use it to puncture meat I am brining, wet or dry to insure cure penetration. 

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