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Country Discussion Topics
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Tender meat??
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KatG    Posted 09-29-2004 at 19:43:22       [Reply]  [Send Email]
We had a pig butchered about amonth ago...the sausage and the bacon are wonderful...the chops are rather thick...haven't been able to get them very tender...haven't tried the hams yet...we had those smoked also...Is there a trick to getting this fresh pork tender?...Thanks..KAtG


PLR    Posted 09-30-2004 at 19:08:06       [Reply]  [Send Email]
Cook it slow. Place chops in oven in a pan covered in foil at 375 degrees and cook for an hour. If it aint tender you got a bum pig.

Shelby


PLR    Posted 09-30-2004 at 19:09:27       [Reply]  [No Email]
OOps meant 325 degrees


KatG    Posted 09-30-2004 at 18:03:46       [Reply]  [Send Email]
Thanks all for the help and receipes...Hubby don't wear his teeth so have to get it real tender...seems like I have to cook most things in a gravy for along time...I know he gets so tired so gravy but he don't like things cooked in a crock pot...guess if he gets hungry enough he will gnaw on that meat..lol..Kat


REt    Posted 09-30-2004 at 19:01:11       [Reply]  [No Email]
take a 3lb cheap beef roast, cover it with water and cook it till it is shredded, always keeping the meat covered with water. Dice up an onion, cut up a head of cabbage, and add either tomatos or tomato sauce to it. Season with salt, pepper with some mint, cumin and clove. Let it cook till all is tender, couple of hours. Ladle over french bread, Genuine Portguese soupas. Delicious.
Wine goes well with this.YUM
REt he won't need his teeth in


RN    Posted 09-30-2004 at 15:50:40       [Reply]  [No Email]
Slice/score surface of meat, use lime juice, garlic, ginger, black pepper as marinade for couple hours before cooking. Snug cover for cooking pot, a little extra moisture, thin slices, high heat to start for quick cooking-(stir fry)- help tenderize. RN.


Linda in Utah    Posted 09-30-2004 at 09:45:08       [Reply]  [No Email]
We've had the butcher make "chicken fried steak" from some of our pork and it's great. Even tender pork has to be put through the tenderizer twice, though.

I always found those long thin, pointy nosed, nervous pigs processed as tougher meat.

Other than manual tenderizing of your meat, as Donna suggested, look for ways to use the meat sliced thinly across the grain, or try some of the marinades. Often the acid in marinades will help to tenderize meat. This is my favorite marinade for beef, pork and shrimp:

Greek Marinade

1 cup Olive Oil
juice of 1 Lemon
1 0r 2 cloves Garlic, minced or put through press
tsp. White Pepper
1 teaspoon Greek Oregano

Use to marinate steak, chicken, or shrimp. After meat is removed from marinade, marinade may be cooked in microwave and poured over cooked meat.

Be sure you use Greek Oregano - it's quite different from the usual Mexican Oregano found in most grocery stores.



donna in w.v    Posted 09-30-2004 at 07:59:11       [Reply]  [Send Email]
If your stuck with 'tough stuff' try a tenderizer . I bought one for less than $10 ,it looks like a comb with lots of pointy teeth and you just stick the meat a bunch of times and it really works.


Mike Ga    Posted 09-29-2004 at 20:12:01       [Reply]  [No Email]
A gourmet cook once told me to cook pork fast to keep it tender. The longer it cooks the drier and tougher it gets. Some times no matter what you do it will always be tough. Just the way some are. I don't eat much beef or pork for that reason. Nothing like chewing something and it never gets any smaller. Wife has been buying hamburger meat lately that is like chewing rubber. Its so tough I don't know how they got it thru a meat grinder.


steve19438    Posted 09-30-2004 at 11:06:55       [Reply]  [Send Email]
generally speaking if all the meat your eating is tough it is just plain overcooked. if you can't stomach meat that is pink or slightly pink then it's a "tough" life. my mother cooked evrything till it was dry and tough as nails. i learned to cook and never new beef, pork and chicken could taste so good.


Fern(Mi)    Posted 09-30-2004 at 06:37:24       [Reply]  [No Email]
I see a couple problems? Here's some suggestions
Kat: Tough home grown pork short on finish? Perhaps more corn, keeping in front of the animal all it will eat for last three/four weeks. (really need a swine specialest here.)
Mike: Second problem, where's the wife shopping. if the beef is short on marbling, throw it into the bottum drawer of the refig and age it a few days. If the beef is stcky, buy something different from a slaughtered bull.

Note: Sticky boll flesh is better suited to making sausages. Was once in great demand in ethnic butcher shops. Not so anymore. Mon and Pop, family slaughter and butcher shops gone now.
my 1&3/4cents worth.
Fernan


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