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Davey needs help in beating his meat.
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<blockquote data-quote="lunkerslayer" data-source="post: 302837" data-attributes="member: 217"><p>just couple dabs of vinegar does the trick </p><p><a href="https://www.thespruceeats.com/homemade-meat-tenderizer-1388329" target="_blank">https://www.thespruceeats.com/homemade-meat-tenderizer-1388329</a></p><p>also a guy told me that leaving the meat sit on the counter for 6 to 8 hours or longer depending on the size of the meat before cooking will also help the enzymes to break down the fibers in the meat. This guy was a master when it came to meat, he said that when he saw the top of the meat have a shiny hue look to it was good to go, </p><p><a href="https://www.chowhound.com/post/tenderize-beef-letting-sit-room-temperature-839281" target="_blank">https://www.chowhound.com/post/tenderize-beef-letting-sit-room-temperature-839281</a></p></blockquote><p></p>
[QUOTE="lunkerslayer, post: 302837, member: 217"] just couple dabs of vinegar does the trick [URL]https://www.thespruceeats.com/homemade-meat-tenderizer-1388329[/URL] also a guy told me that leaving the meat sit on the counter for 6 to 8 hours or longer depending on the size of the meat before cooking will also help the enzymes to break down the fibers in the meat. This guy was a master when it came to meat, he said that when he saw the top of the meat have a shiny hue look to it was good to go, [URL]https://www.chowhound.com/post/tenderize-beef-letting-sit-room-temperature-839281[/URL] [/QUOTE]
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