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nwin posted:I've read that the acid or something in pineapples will turn meat to mush if left on it too long... Might want to check on that? Mangoes have tenderizing enzymes too, maybe more so than pineapple. Also, if all the odds and ends you're using are "pseudo-historic" enough for you why not use just something like tender-quick salt with nitrites added? Myron Baloney fucked around with this message at 14:55 on Jun 12, 2014 |
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Jun 12, 2014 14:52
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| # ¿ May 19, 2024 12:52 |
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