Papain as a meat tenderizer

[ImissWallyPryor]

Papain is the active ingredient in Adolph's Meat Tenderizer. It comes from papaya. I really like it as a tenderizer, especially if I sprinkle it on the meat just before I use my Jaccard or beat it to death. You can use it immediately before grilling, no need to marinate.

However, I don't like the salt they use in it as much as I like Morton Kosher Salt. They don't make a salt-free version, either. I could use papaya juice, but the taste would be limiting. I'm not even sure where I can buy papaya juice.

Does anybody out there know who makes a salt-free papain tenderizer? Does anybody out there know of anything that works as well as papain? Do fancy, schmancy grocery stores like Central Market or Whole Foods have something? If they do, my dad can get me some.

I agree with the poster in the fajita thread that lime doesn't work as well as some people think. I think pounding the **** out of a skirt steak (even an inner skirt steak

) works better than lime, although lime adds a good flavor.

 

[brntorng]

Here's a source for a pound: Papain

If you don't need the entire pound for meat tenderizing it's also useful for the treatment of "warts", "chronic diarrhea", and "flatulence" among many other maladies.

 

[ImissWallyPryor]

If I have some of those other problems, will it tenderize my... uh, nevermind.

Thanks for the help. I tried finding it myself, but struck out.