Carnivore Corner; how to make your meat tender

After an attempt at a chicken recipe that didn’t go well, we found ourselves back at the drawing board. That is a good place to be, if not at the table enjoying home styled, carnivorous creations. Back at the drawing board is also back to the basics.

There are more than a few carnivores seeking this information. Furthermore, there are many techniques and recommendations for tenderizing meat. However, the type of meat is important. This is because after the tenderizing process, there will still be seasoning added.

Carnivore

The first question that comes to mind, is about how to tender the meat. Beef, chicken, pork or lamb, preparation time and techniques vary. For example, some recipes use a small kitchen hammer to pound the meat until it is nice and tender.

This technique does yield some results, with less popular, tougher cuts of meat. Or if flattened goop is the desired outcome. Additionally, in this example beef is a meat that has various cuts or types. For example, brisket is a tougher meat if not tenderized before preparation.

Each cut a unique preparation process. However, we were trying to recreate the delicious flavor of chik-a-filet at home. Therefore, it has been about chicken recently. With this in mind, the basics are a good place to start.

Corner

Tenderizing the meat always sounds good to the carnivore. Furthermore, it is a good place to start and with the help of a Google search, there is a lot of info about tenderizing meat. One interesting process that stands out, is salting meat. There is a wealth of info, through a Google search, about salting meat. With a lot of excellent ideas and results.

After looking through a lot of info, there is a general technique that looks good to try. This will be the starting article for our attempt at recreating a great chicken recipe at home. Our chik- a- filet pursuit:

Using Kosher salt, spread over the chicken and massage into the meat evenly. Some techniques call for wrapping in plastic before refrigeration, however it isn’t a common thread. Salting the meat with a 1/4 cup of salt for every 6 ounces of meat is ideal. This is for chicken respectively. Salting beef, depends slightly more on thickness.

Tender

Finally, the longer the salt can remain on the meat before cooking, the better. About an hour is recommended for noticeable results. Can’t wait to give this a try! Additionally, there is a thought that salting meat can lead to a dry less juicy result. However, through the behavior of proteins and cell osmosis and a couple of others, the results are the opposite.

Now it’s time to give this a try. The results will be available in the next article of the Carnivore Corner.