Do you Tenderize meat with Salt, Jiccard or Mallet?

What method do you use to tenderize meat?  Do you Tenderize meat with Salt, Jiccard or Mallet?

This articles talks about the different ways to tenderize meat.

The article says salt is a good choice:

It’s safe to say that of all the tenderization methods out there, applying salt in one form or another is almost always a good choice: It seasons the meat (almost never a bad thing) and improves both texture and juiciness. It’s almost entirely pro with very little con.

https://www.seriouseats.com/best-way-to-tenderize-steak-and-other-meats-12109682

I am interested in know about tenderizing with a  Jiccard as this is new to me.

We own one and have used it.   It works easier and faster than pounding.  Frankly, we have cut back on eating beef…in terms of portion size. When we did, we adjusted by buying better cuts of beef and eating less.  So, we really have not made serious use of any tenderizing in many years.

I have been told that baking soda is the miracle 15 minute solution for tenderizing meat.

I haven't tested it yet.

I brine my meat usually with salt and brown sugar. But the meat I brine is usually venison or turkey (home raised or wild). Makes a huge difference.

Douglas Alpenstock wrote:I have been told that baking soda is the miracle 15 minute solution for tenderizing meat.

I haven't tested it yet.

Yes, try to sprinkle the meat with an absolutely thin layer of baking soda and let it tenderize for about 20 minutes or more. I usually use a fine-mesh strainer.

The term for utilizing baking soda to tenderize meat is commonly referred to as velveting. I learned about this word when learning to cook  American-Chinese food. There are a couple different ways to velvet meat but it is worth looking into if you enjoy kitchen based experiments.

My go-to method for tenderizing meat out of the methods mentioned would be salt. Simple, straight-forward and gives good results.

Outside of the methods mentioned, I'm really interested in the usage of enzymes to tenderize meat. Things such as pineapple, papaya, and kiwi show promise in tenderizing meat. It is important to not leave these on the meat too-long or it can really break it down to the point of mushiness.

Timothy Norton wrote:

Outside of the methods mentioned, I'm really interested in the usage of enzymes to tenderize meat. Things such as pineapple, papaya, and kiwi show promise in tenderizing meat. It is important to not leave these on the meat too-long or it can really break it down to the point of mushiness.

I don't know if other fruit juices tenderize, but I've been known to use a mixture of orange juice, apple juice, and concentrated cranberry juice in my turkey brine. Makes it taste wonderful!