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Anyone have any experience with bromelain or Pineapple?


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Bromelain is a natural ingredient in Pineapple. I ordered some pure bromelain since i didn't want to add any added salt or other ingrdients they use to "cut" bromelain in retail meat tenderizer. But i am having a hard time finding information on how much to use as a injection solution. The best info i could find was studies, and one of them suggested 1% of total weight. I could not tell if it was 1% of total weight of solution, or total weight of solution + meat. And i am not even sure if 1% is too much, or not enough. Hoping for some Professional chefs, or anyone else in the meat processing field that has any advice.

 

Thanks in advance

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