Jaccard manual meat tenderizer

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decoykrvr
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Joined: February 10th, 2015, 1:28 pm

Jaccard manual meat tenderizer

Post by decoykrvr »

If you don't have or use one --Buy one!!! Several years ago I was introduced to the Jaccard,, a manual spring loaded multi-blade meat tenderizing tool. I use my Jaccard on any and all meats which I am going to marinate or which need to be tenderized by manually penetrating and cutting the tissue ie., ducks, geese, cranes, turkey breast , venison, and tougher cuts of beef. The best of the Jaccards has 45 blades and are @ $25-30. There are various Jaccard clones, but I have no experience with the others, but have owned 2 Jaccards for over 20 years w/ no problems. My first Jaccard was a lessor 24 blade unit which I gave to my brother-in-law, which did the job, but not as effectively as the 45 blade version. If you cook, grill, or smoke or use a meat hammer to tenderize your meat you will definitely benefit from using a Jaccard. I marinated, bacon wrapped and cherry wood cooked two Jaccarded Sandhill Crane breasts this week and would put them up against the best choice Ribeye-Eye or NY Strip. PM me with any questions.
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ICDEDTURKES
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Re: Jaccard manual meat tenderizer

Post by ICDEDTURKES »

Been using them for years, first time was on duck breast, turned it to pate lol once I learned how effective it is, used it right it's an amazing tool. Blows mallet away. Also helps get marinade into meats.
Limb Hanger
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Joined: August 3rd, 2019, 5:28 pm

Re: Jaccard manual meat tenderizer

Post by Limb Hanger »

I have one. It works good on gator and conch. Don't really need it for deer meat but sometimes I use it to make country fried steak out of a store bought rib eye-crazy good. Easy to take apart and clean in the dishwasher. Ive used it for fried wild turkey but probable wasn't necessary.
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HunterGKS
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Re: Jaccard manual meat tenderizer

Post by HunterGKS »

I have been using my 48er for probably 10 years of more.
For those with an adventurous spirit:

DO NOT TEST THE SHARPNESS WITH ANY BODY PARTS!!!!

I thought I'd add some pics for those who may not know to what we are referring.
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George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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decoykrvr
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Re: Jaccard manual meat tenderizer

Post by decoykrvr »

I was jaccarding (a verb we created to denote the use of a Jaccard on meat) a bunch of mallard breast prior to marinating to make hot duck roll-ups w/ jalapenos, hot pepper cheese, wrapped in bacon, when one of the boys tested the Jaccard on the meaty part of his hand. A case of a sharp implement handled w/ too much pressure by an individual w/ too little common sense. Not good!!!
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HunterGKS
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Re: Jaccard manual meat tenderizer

Post by HunterGKS »

decoykrvr wrote: October 15th, 2019, 4:18 pm I was jaccarding (a verb we created to denote the use of a Jaccard on meat) a bunch of mallard breast prior to marinating to make hot duck roll-ups w/ jalapenos, hot pepper cheese, wrapped in bacon, when one of the boys tested the Jaccard on the meaty part of his hand. A case of a sharp implement handled w/ too much pressure by an individual w/ too little common sense. Not good!!!
Did he preface his action by saying: "Here. Hold my beer & watch this!!"
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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decoykrvr
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Joined: February 10th, 2015, 1:28 pm

Re: Jaccard manual meat tenderizer

Post by decoykrvr »

Probably a," Hold my beer. Let me see that thing."
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