Was replying to another post and listing the ingredients in Grub Rub. Last ingredient is papian ( from papaya fruit). Anyone used this before. After sitting here taking several small samples of the rub, I am thinking it is almost an orange zest taste. Any thoughts?
Quote from: DTAggie on July 08, 2010, 07:51:57 PM
Was replying to another post and listing the ingredients in Grub Rub. Last ingredient is papian ( from papaya fruit). Anyone used this before. After sitting here taking several small samples of the rub, I am thinking it is almost an orange zest taste. Any thoughts?
None. I draw a blank on this one but am interested in learning.
There was a post started by me (I think) about papian.
It is a very powerful meat tenderizier.
If you ever want a meat tenderizier that will do the job get one with papian as the main ingredient.
That being said, if you leave it on too long it will turn the meat to mush.
If I remember right it is from the leaves of the papaya plant and not so much from the fruit.
Me too. Since being on here and learning so much from everyone, I am getting more into tatsing each ingredient.
Good one CRG. I just checked my bottle of Adolphs meat tenderizer and one of the main ingredients is papian. I've put it on too soon a couple times and it does really break the meat down.
Good to know guys. I put rub on my briskets only a few hours before I put in the OBS. So has anyone ever tasted it by itself? Maybe the sweet I am tasting in Grub Rub is just the sugar?
Adolphs has almost no taste. Just a little salty is all.
One of my first jobs in life was working for a groc chain.
At one time they owned all the K-Mart Foods across the US,
before all the big stores took in groc dept into the store.
It was usually a building next to K-Mart.
We handled a brand of beef from Swift protien beef.
Now this was in the late 60's so PETA has disallowed this anymore.
But the story I remember was that they injected the cow minutes before slaughter
with papain/papaya juice and it got into the blood stream of the cow and it distributed
thru out the body.
So after slaughter, the meat was breaking down and it was tender.
Dang now that is interesting. Could you do that to a wild hog you shoot?
Quote from: DTAggie on July 08, 2010, 08:32:10 PM
Dang now that is interesting. Could you do that to a wild hog you shoot?
I will try to find that thread.
It was interesting.
Does the meat have to be eaten shortly after injecting?
I've tried this, and did not care for it too much. It's much like pineapple juice that must be soaked for a limited amount of time because it does attack the meat in a way that will make it mushey.
Limit the soak time to 3 hours to be safe.
Interesting a little papaya could destroy a big cut of beef.
Only if left too long. It is wonderfull if you limit the time.
Quote from: DTAggie on July 08, 2010, 09:33:03 PM
Interesting a little papaya could destroy a big cut of beef.
Must be it's job in life. ;D
Not so much papaya, but papain.
Is a difference
And here I had always hear it was an aphrodisiac
I wonder what a little Adolphs sprinkled on a brisket an hour before throwing on would do?
It's good for Arthritis. ;D
Fresh (not canned) pineapple with do the trick too. It contains a proteolytic enzyme called bromelain (pineapples are in the Bromeliaceae family). Canning or heating pineapple denatures the protein.
SS;
If you are using pineapple juice for flavor, and not as a tenderizer, heat the pineapple juice to 185°F and keep it at that temperature for a couple of minutes. That will destroy the enzymes that break down muscle tissue, and you can marinade as long as you wish.
Quote from: DTAggie on July 08, 2010, 08:32:10 PM
Dang now that is interesting. Could you do that to a wild hog you shoot?
If you can find a way to hold the wild hog still long enough to inject it with papian right before you harvest it, you're a much better hunter than me ;D