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Put fajitas in Pappasito's marinade this morning

10,211 Views | 9 Replies | Last: 3 yr ago by muleshoe
B-1 83
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2:00p, 3/27/21
AG
I was intending to cook them tonight, but plans just got changed. Will I have mush tomorrow if I let them stay in the marinade 30 hours?
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TXAG 05
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2:46p, 3/27/21
AG
Yes
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ftworthag02
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In reply to B-1 83 • 2:50p, 3/27/21
AG
Yes
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B-1 83
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In reply to ftworthag02 • 2:57p, 3/27/21
AG
ftworthag02 said:
Yes
Thanks. I'll just pop them on the gas grill shortly.
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Max Power
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4:19p, 3/27/21
AG
Depends on whether you used canned pineapple juice or the good stuff. Canned will be more forgiving, fresh won't be.
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TikiBarrel
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In reply to Max Power • 7:23p, 3/27/21
AG
Max Power said:
Depends on whether you used canned pineapple juice or the good stuff. Canned will be more forgiving, fresh won't be.

Yeah...I used fresh last weekend and it was already too far gone at 6 hours.
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FtBendTxAg
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11:37a, 3/28/21
AG
Yeah I've had borderline mush as soon as 3-4 hours. They were still edible but I was surprised the beef broke down that fast. Pineapple juice is a helluva tenderizer. I always use canned Dole juice.
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Cassius
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12:45p, 3/28/21
Pineapple juice is highly acidic, thus the breakdown.
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Ornlu
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In reply to Cassius • 1:37p, 3/28/21
AG
It's so much more than just the acidity - it's the enzymes, specifically bromelain. Bromelain + acid is about 8x as fast as just acid. The enzyme attacks the collagen with Proteolysis, rendering the meat tender in 30 - 120 minutes, and inedible mush in 4-8 hours.
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AgsMnn
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9:28p, 3/29/21
AG
What's the recipe again?
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muleshoe
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10:33p, 3/29/21
AG
Here you go....

https://texags.com/forums/67/topics/1945226
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