Terra from Boring Oregon sent us an email asking which type of marinade is the best meat tenderizer? We have found that the best meat tenderizing marinade would be anything containing raw fresh squeezed pineapple juice. Pineapple juice contains an enzyme called Bromelain which breaks down proteins, and thus it can quickly soften up even the thickest or toughest steaks. Raw table or kosher salt will also break down meat protein, but not quite as fast as pineapple juice will. If you're a fan of very soft tender steaks like I am, then you'll usually want to marinate thick beef steaks for twelve hours. To tenderize poultry and seafood steaks, marinate them for four to eight hours, depending on the thickness of your steaks. Pork can be marinated in a similar fashion as beef, which means it can marinate for six to twelve hours, and in turn will come out just delicious.
