Marinades are useless beyond the outer 1/8th inch of meat. For tenderizing, use a hammer, acids only penetrate up to that 1/8th inch. For flavor, use a dry rub on red meats and salt brine the white meats.
Meat is mostly water, so if you want to get flavor INTO the meat, you'll need something that passes easily through water. Salt.
Presumably this is another Cunningham question?
no, venoms break down protein so i just figured it would be useful depending on how it was administered. i mean you could inject the venom in the same way that they do with water and fat to some birds. was curious if anyone had ever heard about such a practice
No, I haven't, but unless you're injecting it throughout the meat, using acids to break down proteins won't penetrate far into the meat. Best to just use salt (natures natural tenderizer,) or a hammer.
I could see some cultures doing this as part of ritual, but I highly doubt there's any culinary benefit.
lmao use salt and im like ok makes sense then its liek fuck it u arent tender ima flatten you
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