SCH OUTDOORS

Tenderbuck anyone use one?

MJB

Well-Known Member
Nov 20, 2012
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The commercial industry uses a similar machine for poultry, beef and pigs.
 
There is a meateater podcast where they cover this while questioning a meat scientist. From what I have found, if you ice age meat on the bone in a cooler for a week (draining water every 12 hours or so), the results are fantastic. Do not need anything else.


 
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A week on ice, pigs will spoil......a week on ice is a pita!

I want to cut it up and get it frozen so I can relax.