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Old 11-29-2007, 04:18 AM
Location: a nation in decline
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I don't normally use meat tenderizer, but purchased some the other day. It says on the label "unseasoned", so I thought it was pretty much flavorless, but it's loaded with sodium which I did not expect. A 1/4 teaspoon has 400 mg. of sodium. Yikes.

Does anyone know - is the active ingredient, Bromelain, available by itself?

Is there a meat tenderizer on the market without the salt?

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Old 11-29-2007, 09:31 AM
7,139 posts, read 11,135,555 times
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My grandmother would use a coke to tenderize the roast. Worked very well and delicious! Not sure how much sodium in a can of coke, as I don't drink the stuff. But if not diabetic, you might try it!
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Old 11-29-2007, 05:57 PM
Location: In the real world!
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How about one of those meat tenderizers that you pound the meat with? I'm not trying to be flippant or funny but if you don't want the salt, I would give that a try.
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Old 11-29-2007, 06:33 PM
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You can obtain the same benefit from seasoning the meat about an hour before cooking
with a simple salt/pepper combination.

I use about 2/3 salt to 1/3 pepper. has worked for me for a long time.
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Old 11-30-2007, 06:06 AM
4,447 posts, read 11,795,018 times
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I don't tenderize meat. I expect it to be tender when I buy it. I also agree with Laura that a mallet would work. I suppose they still sell them; if not you can make your own somehow.

They do. Here is a bunch of them.

Amazon.com: meat mallet
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