HOW TO PREPARE PAPAYA TENDERIZER PASTE

The most common meat tenderizer used here is raw (un-ripened) papaya. The leaves, and green skin of raw papaya contain an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is preferred tenderizer for red meat (Lamb, Mutton, Goat, Beef).
 PAPAYA TENDERIZER PASTE

PAPAYA TENDERIZER PREPARATION PROCESS.

PAPAYA

Raw Papaya:
1. Peel green skin up about 1/8th to ¼" deep off the raw papaya.
2. Add ¼ teaspoon of salt per two Tablespoons of Papaya.
3. Grind to a paste. You need 2 Tablespoon of Papaya paste for one pound of meat.

Method:
This is suitable for muscle meat.

Pierce every piece of meat with a fork. Put the meat in a heavy bottom stainless steel pot. Add just enough water so that the meat is submerged in water. Add Papaya Tenderizer Paste. Turn on heat at low. Warm the mixture to 65°C. Make sure the heat does not rise above 73°C. Simmer for one hour.

Turn off heat.

There you go! Tender Meat!
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