Thread: Tough Backstrap - help...

Originally Posted by MB

I think you left it hanging too long as an individual cut of meat. Not the end of the world, but less good to eat. I break my animals down in the bush, usually goats as I'm in Northland, leave the cuts hanging in the fridge for 24 hours. If all else fails, 1 hour in a blended pineapple marinade (fresh not tinned) should tenderise it. Works on goat backstraps.

Is it just blended up fresh Pineapple? Nothing else?

Originally Posted by louiannz

Is it just blended up fresh Pineapple?

Yes. It it will tenderise, but probably won't reverse the drying out.

Originally Posted by MB

Yes. It it will tenderise, but probably won't reverse the drying out.

awesome I knew I grew a pineapple plant for a reason

I think I just found out why haha

Kiwi fruit will do a good job too - the acidity/enzymes helps break down the meat.
The same method can be used in low n slow smoking, when cooking briskets etc.

Iv found now that I head shoot animals and they do at the most a couple of kicks they are a lot more tender

animal conditon/if its just had a fawn/piglets/how stressed it was during the death process

if all else fails curries and stews are a good use of more chewy animals

Originally Posted by louiannz

Is it just blended up fresh Pineapple? Nothing else?

Kiwi fruit will also dissolve lamb/goat and soften beef. Imagine it would deal to venison somewhere in between, like, 30 min in marinade, or rubbed with, then cook