- Dec 20, 2017
- 2
- 2
Newby here. First post.
We love fajitas, London broil and tri-tip roasts on the smoker. I have tried several tenderizers seeking perfection and someone told me about papaya. This fruit is loaded with papain enzyme, a natural protein breakdown agent.
I bought some skirt steaks and used a whole Mexican papaya for the marinade. I sliced it in long sections, peeled and removed the seeds and emulsified it in a blender with some soy and brown sugar. The recipe called for marinating the meat for a few hours. I did it for 24 hours. I rinsed the meat and seasoned as I normally do with a store bought seasoning blend. I put the steak on my Camp Chef smoke at 350° for 30 minutes. It was beyond tender as in fall apart tender.
You can also skip using the papaya fruit and use the peel/skin only. It needs to be finely chopped to the point of mush. Then place in a blender with some water.
We love fajitas, London broil and tri-tip roasts on the smoker. I have tried several tenderizers seeking perfection and someone told me about papaya. This fruit is loaded with papain enzyme, a natural protein breakdown agent.
I bought some skirt steaks and used a whole Mexican papaya for the marinade. I sliced it in long sections, peeled and removed the seeds and emulsified it in a blender with some soy and brown sugar. The recipe called for marinating the meat for a few hours. I did it for 24 hours. I rinsed the meat and seasoned as I normally do with a store bought seasoning blend. I put the steak on my Camp Chef smoke at 350° for 30 minutes. It was beyond tender as in fall apart tender.
You can also skip using the papaya fruit and use the peel/skin only. It needs to be finely chopped to the point of mush. Then place in a blender with some water.