20 Prep Hacks to Make Meat Magic
Getting meat ready for the grill or oven is half the battle, and Chomprewards is where meat lovers swap clever prep tricks. These 20 hacks will make your prep game top-notch—grab your mates and get them sharing their own tips on the platform!
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Butterfly Thick Cuts: Slice thick steaks 2.5-4 cm horizontally to open like a book for even cooking; post butterfly cuts with friends on Chomprewards.
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Dry-Age with Cheesecloth: Wrap beef in cheesecloth and refrigerate at 2°C for 3-5 days for richer flavour; share results with mates.
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Score Fat Caps: Crosshatch pork fat before roasting for better rendering; get friends to post scoring patterns.
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Chill Before Grinding: Freeze meat cubes at -2°C for 20 minutes for cleaner grinding; share grinding tips with mates.
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Ice in Meatballs: Add 30 g crushed ice per 500 g mince for juicier meatballs; post meatball recipes with friends.
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Pre-Salt Mince: Mix 10 g salt per kg mince 12 hours before burgers to bind proteins; share burger hacks.
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Vacuum-Seal with Towels: Add a paper towel to vacuum bags to absorb moisture; post sealing tricks with mates.
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Trim with Fillet Knife: Use a fish fillet knife for silver skin on ribs; share knife tips with friends.
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Portion Before Marinating: Divide meat into meal sizes before marinating; post portioning hacks.
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Freeze Bacon Rolls: Roll bacon strips for easy slicing; share bacon prep ideas with mates.
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Coffee Filters for Rubs: Apply rubs through a coffee filter to avoid clumps; post rub recipes.
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Shape with a Lid: Use a jar lid for uniform patties; share shaping tricks with friends.
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Soak Skewers in Broth: Soak skewers in beef broth for flavour; post kebab ideas.
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Cube on Parchment: Cut meat on parchment for easy transfer; share cleanup hacks.
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Fork for Tenderness: Poke roasts to check fibre separation at 90°C; post tenderness tests.
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Chill Marinade Ingredients: Keep marinades below 4°C for safety; share marinade prep tips.
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Grind Fresh Spices: Use a mortar for fresher rubs; post spice mixes with mates.
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Defrost in Brine: Thaw chicken in 30 g salt per litre brine at 4°C; share thawing hacks.
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Ruler for Slices: Measure 2 cm slices for consistency; post slicing tips.
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Label with Sharpie: Write cooking temps (e.g., 74°C for chicken) on freezer bags; share labelling hacks.
Gather your mates for a prep party and post your hacks on Chomprewards! Share photos of your setups and start a “Prep Palooza” to see who’s got the best tricks. Let’s make meat prep a breeze together!