Low Sodium Meat Tenderizer

[shulameet]

Dear PPKers,

I used to depend on Adolph's Low Sodium Meat Tenderizer to make cheap cuts into prime fare. It has disappeared from the shelf. I make my own marinades, but it doesn't achieve the same results without the Adolph's.

I'm looking for some product containing natural enzymatic tenderizers, like papain and/or bromelain, without scads of sugar, salt, MSG or starch. Buying papain pills and grinding them up is way too pricey.

Alternately, if anyone has gotten results with other tenderizing agents, besides just wine or vinegar, I'd like to know.

Shulameet

[maxlharris]

Hi Miriam,

Olive Oil does some work tenderizing too. I think Emeril was talking about emulsification with the OO, breaking it down and "giving it a little help."

What cuts are you using?

I also like to use some lemon/lime juice. Acids + oil + vinegar breaks down pretty much anything.

On the food network site, you might look at the show section for Good Eats, and the episode was called "Raising the Steaks." Two good recipes with generally "low" meats.

Oh yeah, forgot. If you have high meat taste and mid-low meat budget, you might look into buying whole subprimals at your local warehouse store and butchering your own. I do my own strip steak, rib eye and tenderloin cuts. Not cheap, but can be very affordable on a per meal basis.

No help on the tenderizer. Sorry.