Never "Jaccard " Before Aging

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6 years 1 month ago #3500 by BagLady
Never "Jaccard " Before Aging was created by BagLady
Jaccarding is a process of tenderizing whole muscle meat by puncturing it with needles or narrow blades.

NEVER puncture meat prior to dry aging as the meat will ROT.

Jaccarding introduces external bacteria and oxygen into the meat, and is fine to do just prior to preparing a dish.

But NEVER JACCARD PRIOR TO AGING OR CURING.

Sorry for the ALL CAPS, but this is critical food safety, folks.

--Mom
aka BagLady

Dry aging geek
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