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Unread 12-24-2012, 08:24 PM   #9
Babbling Farker

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Join Date: 12-03-08
Location: Pearl River LA
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When wet aging a brisket it is supposedly the enzymes that break it down and make it more tender. While Papain and Bromelain are much more aggresive than what naturally occurs in the meat, I wonder if the proper amount would be beneficial in the same way. I'm thinking that injection would have to be involved to evenly distribute the enzymes.
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