Tenderizer for Hams

Recipes and techniques using brine.

Tenderizer for Hams

Postby beretta » Fri Dec 03, 2010 9:54 am

i have been making hams and bacon from wild pork which is very nice.
The question is there a tenderizer to add to the brine or inject.
The wild pork only slightly on the tough side so doesnt need to much as is the nature of game meat usually.
Any suggestions?
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Postby wheels » Tue Dec 07, 2010 1:01 pm

Hi

I'm sure that there are commercial tenderizers available and certainly Papaya can be used:

http://www.indiacurry.com/faqhints/papa ... eathow.htm

You could also inject a phosphate such as Supaphos to hold water in the meat; this may also help.

http://www.sausagemaking.org/acatalog/Ingredients.html

Phil
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Postby quietwatersfarm » Sat Jan 01, 2011 10:42 am

Kiwi Fruit seems a sensible choice! it has a high actinidin content which will tenderise effectively.
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