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how to make a meat tenderizer (wood) with a router bit.????? thanks

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Forum topic by wiser85 posted 08-11-2020 10:03 PM 584 views 0 times favorited 9 replies Add to Favorites Watch
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wiser85

9 posts in 219 days


08-11-2020 10:03 PM

i saw one made, but i lost the info on it. HELP please. thanks


9 replies so far

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Rich

5868 posts in 1437 days


#1 posted 08-11-2020 10:19 PM

Use a V-Groove router bit and do a cross-hatch pattern on the face of the mallet, leaving the pyramid shapes to do the tenderizing.

-- Half of what we read or hear about finishing is right. We just don’t know which half! — Bob Flexner

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Andre

3694 posts in 2654 days


#2 posted 08-12-2020 03:16 AM

I just made mine on the tablesaw?

-- Lifting one end of the plank.

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SMP

2447 posts in 754 days


#3 posted 08-12-2020 04:33 AM

Wat kind of wood and finish? Man thats one thing I would be skeptical of making out of wood. I’m always worried about getting food poisoning from raw meats. If i had to make one out of wood I would use a tight grain wood, buy the best bit I could afford and a really good finish.

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Rich

5868 posts in 1437 days


#4 posted 08-12-2020 04:50 AM


Wat kind of wood and finish? Man thats one thing I would be skeptical of making out of wood. I’m always worried about getting food poisoning from raw meats. If i had to make one out of wood I would use a tight grain wood, buy the best bit I could afford and a really good finish.

- SMP

No different than cutting meat on a wooden chopping block, which as been done for centuries. We’re still here.

-- Half of what we read or hear about finishing is right. We just don’t know which half! — Bob Flexner

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mel52

1640 posts in 1113 days


#5 posted 08-12-2020 05:06 AM

My mother had and still has one made of wood when I was growing up, I’m now 68, she is 87 and still uses it today. I’m with Rich, wouldn’t be any different that a wood cutting board. Mike

-- MEL, Kansas

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CWWoodworking

1005 posts in 1027 days


#6 posted 08-12-2020 10:53 AM



Wat kind of wood and finish? Man thats one thing I would be skeptical of making out of wood. I’m always worried about getting food poisoning from raw meats. If i had to make one out of wood I would use a tight grain wood, buy the best bit I could afford and a really good finish.

- SMP

A lot more food poisoning from green leafy things, than meat. Also from sauces not being reheated to proper temps.

View ChefHDAN's profile

ChefHDAN

1730 posts in 3698 days


#7 posted 08-12-2020 11:07 AM

The majority of foodborne illness outbreaks are a result of a failure to properly cool and reheat foods. There are many that let foods cool on the counter top rather than put them into the refrigerator, because that’s what their mothers told them and their mothers etc etc, but that wives tale is generally aged back to before we had electrically generated refrigeration and folks didn’t want to melt the ice prematurely in the Icebox.

Simple rule of thumb is to get hot foods cold quickly and reheat cold foods quickly.
By USDA Code
Hot foods need to cool from above 140f to 70f within 2 hours. Make foods smaller, place on ice bath, do not cover and permit warm moist air to escape as foods cool.
Hot foods have an additional 4 hours to cool from 70f to below 40f.
When reheating cold foods need to be heated through to above 165*f in no more than 2 hours

As for the wooden boards or tools the majority of local departments of health reversed the no wooden tools orders after the NSF completed a study and proved that wooden tools do not have pores or crevices that maintain a moist environment that will promote the propagation of pathogens. I do use polypropylene cutting boards for butchering mostly because they’re simpler to run through the dishwasher, but I let them fully dry on a rack that allows air circulation on both sides so that there is not any moisture present that would create mold/pathogens when stacked in the cupboard.

-- I've decided 1 mistake is really 2 opportunities to learn.. learn how to fix it... and learn how to not repeat it

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SMP

2447 posts in 754 days


#8 posted 08-12-2020 01:04 PM


Wat kind of wood and finish? Man thats one thing I would be skeptical of making out of wood. I’m always worried about getting food poisoning from raw meats. If i had to make one out of wood I would use a tight grain wood, buy the best bit I could afford and a really good finish.

- SMP

No different than cutting meat on a wooden chopping block, which as been done for centuries. We re still here.

- Rich

I guess I was more worried about pieces of meat getting stuck between the teeth and going rancid. I have a heck of a time cleaning my plastic one sometimes after certain meats get stuck in there. Maybe the teeth are too deep.

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wiser85

9 posts in 219 days


#9 posted 08-13-2020 02:45 AM

thanks to everyone who replied

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