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?