There are lots of ways to tenderize meat. Baking soda will work but there are better methods. I suggest searching for Guga's videos. He has tested numerous methods. Of the most successful there seems to be a recurring factor, which is acid. He's used Sprite, sparkling water, lime juice, etc. They are all acidic. If youve ever made aguachile or ceviche you know that acid chemically cooks food.
I'll certainly check out Guga's videos. Thank you for the suggestion! We use lemons when initially processing our deer to pull out some of the gaminess. But I personally like the baking soda water method, because I usually always have it on hand and it's a neutral flavor.
I soak all small game and fish in salt water overnight, removing the gamey flavor.. deer is best to let age for a few days (the bacterial works the same way). Buttermilk also works (again, enzymes/ acidity)
I've never tried it on pork chops, but I would think so. Probably a thinner pork chop would come out better than a really thick one, if I had to guess.
Because the baking soda solution is working on the area that it can touch. It would end up still being tough in the middle. Or if it sat too long, the outside would become mushy. Usually with a tough roast, like a chuck roast, just a longer roasting time will make it fork tender. But, if you do decide to experiment with the baking soda solution and a roast, let me know what you discover! 😁
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There are lots of ways to tenderize meat. Baking soda will work but there are better methods. I suggest searching for Guga's videos. He has tested numerous methods. Of the most successful there seems to be a recurring factor, which is acid. He's used Sprite, sparkling water, lime juice, etc. They are all acidic. If youve ever made aguachile or ceviche you know that acid chemically cooks food.
I'll certainly check out Guga's videos. Thank you for the suggestion! We use lemons when initially processing our deer to pull out some of the gaminess. But I personally like the baking soda water method, because I usually always have it on hand and it's a neutral flavor.
I have a lot of sodium bicarbonate to use as 🐀 poison. This is a great idea as cheap cuts often end up in my dogs dishes.
All the meat here in the Philippines is tough because they don’t age beef. Too expensive to store beef. They want to sell it as quickly as possible.
Hopefully this can help you out!
If you don't like the gamey taste of wild meats, this will also remove it.
I soak all small game and fish in salt water overnight, removing the gamey flavor.. deer is best to let age for a few days (the bacterial works the same way). Buttermilk also works (again, enzymes/ acidity)
Would this work on pork chops? Thanks 😊
I've never tried it on pork chops, but I would think so. Probably a thinner pork chop would come out better than a really thick one, if I had to guess.
@@WalnutPoundCake - Butterfly a pork loin, apply this technique, then wrap it around some stuffing and bake. 👍
Brine the pork chops in salt for at least 4 hrs, then rinse and marinate for as long you want to.
@@edolinaoconnor4365 thanks 😊
You mentioned that you wouldn't recommend this method on a thick roast? How come?
Because the baking soda solution is working on the area that it can touch. It would end up still being tough in the middle. Or if it sat too long, the outside would become mushy.
Usually with a tough roast, like a chuck roast, just a longer roasting time will make it fork tender.
But, if you do decide to experiment with the baking soda solution and a roast, let me know what you discover! 😁
@@WalnutPoundCake Thank you.