View Single Post
Unread 12-24-2012, 08:24 PM   #9
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

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.
Q-Dat is offline   Reply With Quote