I had a problem w papain , when it appeared in the S&S CB
I had left the bags in the coldest part of my refrigerator for
' a bit ' , and then cooked them up as usual . they were awful
I re-did one or two the day I purchased them , and I think they turned out fine
I did a rinse and short cold water soak.
but Im hazzy on this .
somehow I dealt w the papain , or maybe found other w/o
I don't remember . have to scroll through the entire thread
and I think there was a lot of CB in the SV thread before it bacme
St.P , etc. wish I could be more helpful
I personally never made my own , as the cost of brisket
even back then , pointed me in other directions
ie sirloin tips , on sale , but full flap meat , not sliced into ' tips '
a P.S.: what I dont know about CB w papain is if the papain is
in the solution and on the surface ,or injected.
based on my hazy recollection , I might just be on the surface and the solution
not injected into the meat...Im also postulating that if its injected
any CB traditionally cooked would be quite mushy, even though papain
breaks down in simmering water
just some thoughts.
