Jaccard Supertendermatic 48-Blade Tenderizer - The F-Word (Food) Blog at Allrecipes.com - 287129

The F-Word (Food)

Jaccard Supertendermatic 48-Blade Tenderizer 
Oct. 25, 2012 1:41 pm 
Updated: Nov. 4, 2012 3:52 pm
A few years ago I bought a Jaccard Supertendermatic 48-Blade Tenderizer, It is one of the tools I use in my kitchen every week. I use it on Chicken, Steak, and Pork. It not only tenderizes the meat but allows marinades, salt and spices to enter the meat and not just stay on the out side.
No animals were hurt during the posting of this message, oh wait, my steak was punctured about 2000 times.
Jaccard Supertendermatic 48-Blade Tenderizer
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Oct. 25, 2012 1:50 pm
I purchased one of these a few years ago for steak. I have never tried it on anything else. Shame, as I have pork chops with sauce in the oven now. Thanks for the tip, I'll expand my horizons. Also, I have a summer home in Ocean City, NJ.
Oct. 25, 2012 2:46 pm
Yes, Ocean City, NJ, Me, My Friend, 2 Each 40 oz Bottles Of Budweiser, 1 Bottle Of Mad Dog 20\20 And A Cat Walk To A Boat on 10-Dec-1975, Dam That Water Was Cold.
Oct. 25, 2012 5:11 pm
I never saw one of these gadgets. Learn something everyday. I wish I had it for some tough New York steaks I bought the other day.
Oct. 25, 2012 5:15 pm
I saw this on a TV Show a few years ago, and where I would have normally used a fork at 4 or 5 holes per poke, this one does 48 holes per whack. it also cleans up easy.
Oct. 25, 2012 8:27 pm
KS - I've had one of those for a couple of years. Picked it up at Big Lots for under $10.00. Works awesome.
Nov. 4, 2012 3:52 pm
Oh my gosh - that gadget looks great!
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Mark Farmer

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My handle is from a MSDOS clone called SpartaDOS, I also Love The Movie The Spartans. I Went To Combat With The 82nd Airborne Div In Granada, And The Gulf War, Retired Military, Airborne, Air Assault, Flight School For OH-58 A/C Helicopter. Air Observer, Forward Observer, Air Conditioning And Heating Repairer, Generator Repairer, Licensed Pest Control Operator. Graduate Of Purdue University, And Texas A&M Entomology Courses, I Spent The Year Of 2011 In Culinary School.
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Beef, Chicken, Pork, Ham, Fish, Shrimp, Scallops, Lamb
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Crape Suzette, Dam That's some good S**t.
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That Knife Was Sharp.
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