How To Use a Meat Mallet

I’m going to tell you right up front- there is nothing pretty about this post. The photos are of raw meat… yup just looked again- not pretty!  But I want you to know how to use a meat mallet, because I have a great recipe to go along with it, and well, its just not going to work if you don’t know the ground work.

Next to my trusty spatula the Meat Mallet is one of my most used (manual) kitchen tools! They come in all shapes, sizes and weights in wood or metal (I’d go metal so you can insure its clean). You probably have one but just haven’t realized how incredibly easy it is to use! So lets get to it–>

You will need: A Meat Mallet, Meat- Chicken, Pork, Beef cut of choice (I am using a Pork Loin that I picked up at Costco), Parchment Paper, and a cutting board.

1. If you’re using a hunk of meat, cut off a slice, approx a 1/2″ thick. The key here is to have no bone. If you’re using a chicken breast or something pre-cut from the store, move onto the next step.

2. Place the slice of meat on the parchment paper, on top of the cutting board. You want to make sure you’re using  a sturdy work surface, a cutting board with rubber feet helps to absorb the impact.

3. Fold the parchment paper over the slice of meat, so its inside a parchment paper sandwich.  This helps with meat splatter, and will keep your work surface clean. While not completely necessary, if there isn’t a barrier between the meat and the mallet, the fat will slowly start to stick to the mallet, and you’ll end up stopping to peel the meat of the mallet with each hit.   With the smooth side of the meat mallet pound the meat in the centre of the cut, working your way to the outside edges. Continue to pound all over the slice (just like your hammering a nail), pounding thicker spots more than thin spots. You’ll do approximately 30 hits per slice (yes I counted, you’re welcome!)  **If you’re starting out with a tough cut of meat (brisket, round or shank) you’ll want to tenderize it a bit first,  by giving it a few bangs with the pointy side (no parchment cover) not too many because it will start to fall apart quickly.

4. Don’t hammer the cut of meat too much, you want to avoid creating any week spots if you’re trying to stuff it (hint, hint). I find you need to be a bit more carful when using the meat mallet with chicken as the tissue isn’t as tough.

Thats all there is to it!

Now go root in the back of the drawer and dust off that meat mallet. Don’t forget to pick up a pork loin on your way home from work tomorrow because I’ll be back tomorrow with a DELICIOUS recipe to put your new skills to work!