Meat Tenderizer

[Wakeboarder]

I am looking for a new meat tenderizer because I just found out the old one I used to use contains gluten. We mostly put it on steaks that we stick on the grill during the summer. What does anyone else use for this sort of thing?

[happygirl]

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[Lisa]

Also, all of Mrs Dash's Seasonings are gluten free.

[larry mac]

Also, all of Mrs Dash's Seasonings are gluten free.

My dear MG,

Yes, but alas, though they are salt free (which is a good thing), they are not meat tenderizers, and tend to contain a good bit of celery seed (not my personal fav).

Please correct me if I'm mistaken, but meat tenderizers contain either Bromelain (from pineapple), or Papain (from Papaya). These enzymes actually break down the protein in the meat muscle, rendering it more tender. This happens quickly, dilly dallying risks turning the meat to mush, as using on non-tough meats such as rib-eye.

To be effective, it's my understanding that the meat should be wetted (I use water), sprinkled with said tenderizer, and then pierced with a fork. That delivers the enzymes to the interior meat muscle.

I always use it on sirloin steak, and pork chops. Some don't like the distinctive flavor, or prefer tough meat. Also, the primary ingredient is always salt. One must be careful to not add any salt containing seasonings. I once could get salt free Adolph's tenderizer (it used potato starch in leu of salt and was more expensive), but haven't seen it in years.

Now, I would like to mention that one can use actual pineapple juice (or possibly other citrus juices) to tenderize (or chemically cook) the meat. But, that takes much longer to accomplish, and may impart a noticable fruity flavor. One of my favorites long ago was the teriaki steak at Steak and Ale. I personally observed this recipe in the kitchen. It involved marinating the steak overnight in the fridge, with pineapple juice and soy sauce.

yours truly, lm