(Part 2) Best meat & poultry tools according to redditors
We found 294 Reddit comments discussing the best meat & poultry tools. We ranked the 139 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Well they do make bandsaws specifically for meat... It wouldn't be out of the ordinary, just the wrong sub I suppose.
Sorry for the wall, just hoping I can help make your food a bit less boring.
Chicken doesn't have to be suffer or settle! Just tinker around in the kitchen man.
A good meat tenderizer is a game changer for one. The multi-blade ones are vastly better than the mallet style IMO. They actually make your chicken soft & tender, it's sort of fulfills that gap between homemade chicken vs Restaurant style where you ask yourself 'Why does my chicken never come out this way?'
That tenderizer is also pretty good at making lean cuts of beef actually edible lol. Like london broil, which is awesome because it's significantly cheaper than sirloin/ ny strip/ etc. So beef can be a good change of pace as well. I tenderize it and marinade it all the same as my chicken.
Also the 30 minute marinade dry rub packs with fat free italian dressing(In place of oil), a little water, and maybe some lime extract depending on the marinade makes a world of difference for really not many added calories. I think it adds 250 calories across 4 LBS of meat. IMO calories well spent when it drastically alters your meal and makes it something you look forward to.
I also make my rice with chilli & garlic powder, and it almost makes it taste like spanish rice. Again for very little extra calories.
You can also mash sweet potatos(Or regular potatoes for that matter) and kind of incorporate your diced up meat into it for a change of pace. My taste is weird but I love to do that, and dice up a cucumber to throw in as well, and eat with a random sauce. It's interesting for sure and I could see how someone else might not like it, but I'm really enjoying it.
Use any low calorie sauces or syrups you can find. I try to aim for no more than 20 calories a TBSP, lower is preferable. A lot of asian sauces off the shelf meet this criteria, and walden farms has a whole line of 0 calorie sauces.
Also I just saw Greg Doucette's video on how to turn a protein shake into ice cream basically. Really not all that expensive or calorie dense and makes your protein shake waaaay better. And it is a lot cheaper than the healthy ice cream alternatives like halo top. You can get 10oz of guar gum powder on amazon for $6(Practically a life time supply except it supposedly expires after 2 years.)
One thing Greg Doucette also got me on was popcorn. Buy the healthies version you can find, don't go for the heavy buttered kind. I like this brand personally.
Popcorn, on paper anyway, is better than a lot of carb choices. It has more protein & fiber than rice & I'm pretty sure potatoes also IIRC. And theres so much volume you just get to eat for longer. If you are anything like me and love to eat, that's a good thing!
And I personally haven't tried this yet, because from my research it looks like it costs basically the same as buying a pre-made protein bar off the shelf but supposedly these taste a lot better. Maybe If you are crafty you can find alternative products to get the cost down. There are different fiber syrups on amazon that are cheaper than fiberyum & there are agave syrups with similar nutritional values. But in the video he says a fiber syrup is a MUST, so IDK If agave will work. I'd maybe try to make a small batch first before wasting a pound of protein to find out agave won't work.
I think it is this one.
Paderno World Cuisine 3-1/4-Pound Meat Pounder/Tenderizer, Stainless Steel https://www.amazon.com/dp/B001HL0HYU/ref=cm_sw_r_cp_api_i_Tr.xDb7GEZ88F
Hope that helps!
https://www.amazon.com/Norpro-Stainless-Offset-Chicken-Pounder/dp/B0000CFMPU
Wow, OP was telling the truth.
https://www.amazon.com/HIC-Tenderizer-Marinating-6-Inches-3-25-Inches/dp/B073JCNDFR
Most people use a wine thief or a turkey baster (sanitized first, every time) to grab a sample. I use this one.
> Like shorter (ie: 7 days) it'll be sweeter or longer (14 days) it'll be more bitter
Shorter = sweeter, yes, because the yeast will have consumed less of the sugar at that point. The longer is goes, the less sugar content is left. However, 'bitter' is not the right descriptor. The lower the sugar content, the drier it will taste. If you've ever had a dry wine, it will be exactly like that, possibly with a little sweetness still coming through depending on how far it ferments.
Ruhlman's Italian Sausage recipe is very good, and if you have a KitchenAid, a sausage stuffing kit is cheap and it is easy to do.
It doesn't justify her not getting you what you paid for but you can salvage all that meat!
Edit: Typo
Not food, but good carnivore accessories you can get at Amazon:
I have a 7lb model vertical stuffer. Adding meat is is no problem at all. I use it 3-4 times a year and once a year we stuff about 100lbs of meat in different kinds of sausage. I think it's the perfect size. Only reason I could see going bigger would be if I wanted to do large bolognas or mortadellas but still why would i need to go bigger than 5-7lbs into one of those? This size breaks down pretty small, it's light enough to still pick up and move around easily and most of it fits in the dishwasher. This is virtually the same one I have but mine's a no name with plastic nozzles.
https://www.amazon.com/Weston-Vertical-Sausage-Capacity-86-0701-W/dp/B009KKL2BM/ref=sr_1_15?crid=3N8WG7AMXNE1&keywords=sausage+stuffer&qid=1555429890&s=gateway&sprefix=sauasage+stuffe%2Caps%2C170&sr=8-15
Pound your meat or pound your meat...
https://smile.amazon.com/dp/B073JCNDFR/
Your basic toolbox is going to be salt (assuming you don't have a sodium restriction), stevia/sucralose and lemon juice/vinegar. Any of the flavor profiles you might want to apply to the food you can eat will need them and thankfully, they will fit into your diet.
Saltiness, sweetness and acidity perpetuate flavor so having them as a basis for your work will be necessary. As an example, some acidity will help lift fruit flavors, while not necessarily making the food acidic.
If you want to exaggerate the profiles of the foods you can eat, there are consumer level offerings of food flavors, like ones sold here:
https://www.diy-ejuice.com/Real-Flavors-s/1915.htm
These are cut from industry offerings, so they will be easier for you to work with. I would also look at spices and spice oils as well. I would invest in a vacuum tumbler and a Jaccard for getting that flavor into your meat and seafood most effectively:
https://www.amazon.com/STX-International-STX-1000-CE-Vegetable-Tenderizer/dp/B0115CGX4I
https://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6/
These work amazingly well. Jaccard the meat first, make a brine of flavor, seasonings and other ingredients and tumble them with your protein.
Ruhlman's Charcuterie is indispensible.
I'd also recommend Fatted Calf's In the Charcuterie.
Prague Powder. Basic pink curing salt.
Sausage stuffers can run $100-200, but the old fashioned type still works great for $35. Same goes for meat grinders. There are expensive electric grinders, but a decent manual grinder works just fine for $25. Of course, if he owns a Kitchenaid mixer, you can just get the grinding and stuffing attachments for that.
The plastic gear and screw and suction base would be my concern.
I'd recommend something with a metal screw, a couple of plates (coarse and fine), and a clamp for a sturdy base. Something like this:http://www.amazon.com/Weston-Heavy-Manual-Tinned-Grinder/dp/B000BQSW44/ref=pd_sim_sbs_k_4?ie=UTF8 , or this http://www.amazon.com/CucinaPro-265-08-Healthy-Meat-Grinder/dp/B0000DE4LW/ref=pd_sbs_k_4?ie=UTF8.
There are several similar items available at various prices.
Edit; link #2
VERY inexpensive. $39.99 for the grinder and $9.99 on Amazon for the sausage attachment.
I like this idea, and had this idea myself a while ago, but haven't tried it yet. I actually like the taste of liver, but I don't like the texture of un-breaded liver.
I have a meat grinder that I bought for pretty cheap. It's just plastic, but it does well. Looks like Amazon no longer carries it.
Another idea for people like me who just dislike the slippery texture, crunchy ground-up bacon might make a good breading. Whether that would actually work, I don't know, but it's worth trying.
Thank you for the video!
Marinades do not penetrate too far so one easy technique is to slice the meat to create flaps to increase the surface area for the marinade.
You cannot run a current through a piece of meat and have the current 'magically' drag marinades along for the ride. Salt however does tend to bring flavors along with osmotic pressure. So creating a "Brine-aid" with lots of salt tends to increase the marinade penetration.
Americas Test Kitchen does equipment reviews and they had one silly device that claimed it would marinade meat in an hour and it would taste like it had marinaded over night. To their surprise - it worked. It was basically a rock-tumbler. You insert meat & marinade, let it gently spin. The mechanical action seems to act like squeezing a sponge under water to increase absorption.
https://www.amazon.com/STX-International-STX-1000-CE-Vegetable-Tenderizer/dp/B0115CGX4I/ref=sr_1_1?ie=UTF8&qid=1504312186&sr=8-1&keywords=marinade+machine
If you want to take your shit to the next level, buy a metal hand crank or power meat grinder and start doing your own blends.
Here is a decent one that costs 22 bucks.
Here is the one I use; it can do a lot more than just grind meat - i make sausages with it as well.
My blend: whole chuck, shortrib (or oxtail if you can find it, i like it better, but it's harder to find in quantity), and point brisket, (i do equal parts of each - remember to account for bone weight when buying) and get your grind on. Freeze all metal parts for at least an hour prior to grinding and all meat should be WELL chilled beforehand too. Do a coarse grind. Also get yourself some beef bones. Roast the bones to get marrow out, chill it and mix the marrow in with your ground meat. Finally I include a little red miso paste. Only a little.
This mixture makes the best burgers I or anyone who has eaten them has ever had. Best of all, it makes both smash burgers and big burgers.
Use ice cream scoops to measure your burger patties, and buy 3x3 parchment squares to separate them.
You can make as many as you want, and they freeze well.
I've known a friend who does BIAB only occasionally to use a rolling pin and ziplock bag. No idea on his efficiency.
I'd imagine you could use a flat meat mallet such as this
As for experimental splits, can't say I've ever seen someone rigorously test that given the labor intensity.
I got this one and it is a beast. Expensive for sure, but it's pretty amazing.
If you're just making a burger here and there, get a manual one. If you want versatility, get a kitchen aide. If you want something that will smite your enemies, then get a LEM.
How about this one?
It's basically a silicone mold that you press your meatball mixture into and it forms 32 perfect 1oz balls for you. It's also air tight and you can freeze them right inside the mold. It takes out the rolling part, but they are also the same size so they cook evenly without having to weigh them out.
Along the same lines, the Chef's Choice grinder works with the Kitchen Aid and is a little more high quality than the Kitchen Aid brand. Also a bit more expensive though.
http://www.amazon.com/Chefs-Choice-Professional-Attachment-Attachments/dp/B003HDSYBE
Nvm, its actually cheaper. https://smile.amazon.com/Grinder-Attachment-KitchenAid-Meat-kitchenAid/dp/B07RZLR9ZT/
http://www.amazon.com/gp/product/B00004SGFQ/ref=s9_simh_gw_g79_i1_r?ie=UTF8&fpl=fresh&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=desktop-1&pf_rd_r=01FS2D3P68CTY2X5N174&pf_rd_t=36701&pf_rd_p=2079475242&pf_rd_i=desktop
Which meatballs? I want to make all of them. Have you seen this meatball maker? I think it's quirky and can't decide if it'd be worth it in trade-off of the cleaning. I should just get a scoop. I need meatballs.
Thanks. I got the Norpro one a while ago and while it works well enough for small batches of meat, its an ass-ache for anything more than a pound or two.
This is the one that I have, just with Norpro branding. I tried to stick to this one for a few years, but honestly, it sucks. The other issue with the norpro is that to do veggies like carrots or beets (which I've seen the Krups handle effortlessly), the hand grinder requires them to be cut up into tiny chunks, which again is very tedious.
https://www.amazon.com/dp/B00JX0ENHE?psc=1
I also use the Grizzly 5 lb. stuffer. It's my second stuffer. My first one was the 3 lb "elbow" stuffer from The Sausage Maker, similar to this one:
http://www.amazon.ca/Sportsman-MHSS5-Pound-Sausage-Stuffer/dp/B000GTH45E/ref=sr_1_16?ie=UTF8&qid=1405981183&sr=8-16&keywords=sausage+stuffer
Avoid the elbow-style stuffer like the plague! The vertical stuffer is infinitely superior.
You can never go wrong with a thermometer, but if you're looking for some other suggestions.
Aaron Franklin's Meat Smoking Manifesto it's a great read for experienced and amateur smokers.
A nice slicing knife like this, it's nice to have and they don't typically come with knife sets.
An injector to take his meats to the next level.
Here
Any injector of this type will work. I recommend stainless over plastic. The last one I had was plastic and it cracked. Same with a friend of mine who had the exact same model.
I have this
Weston Jerky Slicer
I've had it for 2 months and its great, it makes slicing a breeze. All you have to do is cut the meat into slabs that will fit into the chute, then crank it through. Imo it has 2 drawbacks you might be concerned with, you can't adjust the thickness of the slices and cleaning can be a pain. The whole thing can be taken apart so cleaning most of it is easy but the blades are a pain. if you do deicide to get it I would suggest also getting a pipe cleaner or thin bottle brush with very stiff bristles for cleaning in between the blades.
In comes a new challenger!
I have the Weston 7lb Stuffer and have used it just two or three times so far but have really liked it. That said, I don't have any other experience with plunge stuffers like these so I wouldn't know how they compare.
The metal adapter is the needle from a seasoning injector ($4) for meat with the point cut off. The adhesive is hot glue, the metal tube doesn't conduct heat well enough to warm the glue. I enjoy using it more than using a bulky plastic lighter sleeve (ala: http://www.amazon.com/gp/aw/d/B00B4H16SI/ref=mp_s_a_1_8?qid=1415995809&sr=8-8&pi=AC_SX110_SY165_QL70). Three days use and the durability is good. Here is a link for the injector.
http://www.amazon.com/gp/aw/d/B004RDPM3Q/ref=mp_s_a_1_11?qid=1415995574&sr=8-11&pi=AC_SX110_SY165_QL70
They sell injectors that you use to inject the dressing. Load it up and poke through the thawed turkey skin, into the meat. You don't have to inject a bunch of the dressing, just enough to plump it up. The key is to poke lots of places to get the spices/seasoning throughout the bird. When you fry it, it seals up the outside and traps the moisture in the bird and it's amazing.
Looks like this one is all metal, and relatively new.
http://www.amazon.com/Chefs-Choice-Professional-Attachment-Attachments/dp/B003HDSYBE
Note that the newer kitchenaid mixers use a plastic gear as a sacrificial part. So while this grinder may do anything, the mixer may not.
Gente che ne capisce di cucina, dovrei acquistare un batticarne.
Ora qual è il prezzo onesto? (Visto che non ne capisco nulla)
Actually, band saws for butchery are pretty common.
Also if you are going to get into this id recommend a jerky slicer, I have this one and it works great Weston 07-3801-W-A Manual Single-Support Jerky Slicer, Charcoal Gray https://www.amazon.com/dp/B001SGB3SS/ref=cm_sw_r_cp_apa_i_kg84Cb5A27HWV
Get yourself one of these stabby meat tenderizers.