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Tenderizing Experiment

 
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jwhooper



Joined: 18 Apr 2010
Posts: 5

PostPosted: Mon Apr 19, 2010 8:30 pm    Post subject: Tenderizing Experiment Reply with quote

I read that certain marinades do tenderize meat, but the trouble is that they only tenderize the surface. It was suggested that injecting meat with the marinade would work.

Following the advice in the book, I used vinegar and fruit enzyme tenderizer, along with flavorings. I injected a roast with great zeal, in hundreds of places. The holes alone should have tenderized the meat somewhat.

The meat came out tougher than usual, not more tender. It did not taste better, either.

I have since read that vinegar actually toughens meat.

My next experiment will follow the advice that DAIRY is the superior meat tenderizer.

To date, the best meat tenderizer is my smoker and 8-12 hours.
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curbandgutter



Joined: 09 May 2012
Posts: 1
Location: Murrieta CA

PostPosted: Wed May 09, 2012 8:35 pm    Post subject: Pineapple Juice is better Reply with quote

I have actually experimented with pineapple juice for grilling. It works so well that if you put it in for more than an hour the meat will fall apart when you try to turn it over.
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Dilbert



Joined: 19 Oct 2007
Posts: 998
Location: central PA

PostPosted: Wed May 09, 2012 9:33 pm    Post subject: Reply with quote

>>pineapple juice

ayhjup.

in Italy, motorist don't stop at red lights, simply because they define "red" as simply another shade of "green"

same with "marinades"

there's the point of "adding flavor(s)" and there's the point of "tenderizing"

the goals are different, so one can completely discard the "acid" / "dairy" / everything.

pineapple juice does contain natural enzymes which are quite potent "meat breaker-downers" - whether they be acid, alcohol, dairy or moon-based-green-cheese, the p.j. properties are quite well known and documented.
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