Tenderizer attachment
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
I took the bait for free shipping and bought the tenderizer attachment along with the jerky blades and they are scheduled to arrive tomorrow, do any of you have any advice about using them?
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to mrobisr on last edited by
mrobisr Sorry. I ordered some last month but haven’t used them yet, so I can’t help you. Interested to see everyone else’s input though.
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mrobisr only advice I have it to clean it immediately after you are done putting meat through it. Don’t wait until the project is done. It will make cleaning it much easier.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Deepwoodsbutcher on last edited by processhead
Deepwoodsbutcher said in Tenderizer attachment:
mrobisr only advice I have it to clean it immediately after you are done putting meat through it. Don’t wait until the project is done. It will make cleaning it much easier.
+1
Sorry to go off topic, but this is such good advice for all equipment.
I wonder how many people create unnecessary extra work by waiting till the end of their processing day to clean up their equipment.I try to wash off the bulk of the meat with hot water as soon as I finish with a piece of equipment. It gets the project finished much quicker in the long run.
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As stated above, very important to wash right away. Cleaning inbetween the knives is a huge pain. I have heard of running bread through to clean it out, like some do for grinders. I have not tried this yet.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
I cleaned a Hobart tenderizer 6 days a week 40 years ago, but my memory struggling to recall the process. As mentioned above I thought we cleaned it immediately after use or at least put the rollers in a sink of water. I seem to remember pressurized water to dislodge the meat from the knives, but it is fuzzy at this point. Guess I will have to experiment to see what works best, thank you for the comments.
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dawg Cast Iron Masterbuilt Team Blue Power User Regular Contributorsreplied to mrobisr on last edited by
mrobisr
We clean our old tenderizer right after we are done. We use a heated pressure washer outside to make sure we get all the chunks out of the blades and then sanitize it. Also, be careful taking apart and putting together. Those things can cut up your hands in short order. -
calldoctoday Team Blue Power User Regular Contributors Alabamareplied to processhead on last edited by
processhead I try to do the same & also do a Star San Spray on it, jut for storage as cannot be too much sanitization hardly & then spray with food grade silicone oil on all moving parts & metal finishes & check food grade silicone grease lubrication on all applicable parts for storage. It just makes starting up so much easier for the next run & cleaning up so much easier for the current run.
