Tenderizing and cooking meat update

Tenderizing and cooking meat update

       There are four different methods one can use.

                        1) The chemical method, usually using a marinade. Sometimes we use other chemicals, too. If we use too much or for too long, it can make the meat mushy, also.

                        2)  The pounding method with a hammer type tool.

                        3)  The punch method with a bunch of needles going through the meat, often to allow other flavors and things to enter the meat.

                        4) Some combination of all of the above.

            Here's one link on tenderizing beef:  http://www.wikihow.com/Tenderize-Beef

            This link includes a picture of the hammer type tool. In fact, if times get hard, a  regular hammer or something like it should do OK, too.

            Of course, one can just do nothing to the meat.

            Some kind of fat flavor seems to help cooked most meats and vegetables, whether they are tenderized, or not.

            And last, many humans say wild meat from wild animals has a flavor they do not enjoy as much as store bought meat. So add some flavor or spices as you have been taught or are willing to try.

            Also, there are many "road kill" kind of meats that people might eat during hard times.  Keep that in mind, too.  For example, even local possums can be put in a "cage" and fed more "reasonable" food for a few days to "clean" them out before we in turn "eat" them.