Ok iv got a few really good ones for deer, but want to try something new.

Im looking for ingredients that are readily available anywhere. So some nice simple home made ones would be good.

Wanting particularly use it on Water buff meat for the up and coming hunts for clients this season, so if you know so good tenderizing marinades or tricks please share

Thanks

For tenderizing, if papaya juice is available there is nothing natural that is better.  Add it to any marinade for a nice sweet tropical flourish and to tenderize tough cuts. Pineapple juice can substituted, but papaya is king in my book.

My go to marinade is equal parts soy sauce, worcestershire sauce, and oil.  Add in black pepper, onion powder, and garlic powder.  

For a citrusy one, add in a container of frozen OJ concentrate and minced fresh ginger.

Add fresh herbs if they're handy such as rosemary, thyme, and chives.

Andy here are 2 that I use.

1 cup soysauce
1 cup vegetable oil
1 can of sprite (iv'e used the white out mtn dew as well)
1 tbls of garlic or fresh garlic minced

Mix up in large bowl or large ziploc. Let sit for at least an hour, but can do more. Grill

This is the other.

1 Cup soysauce
1 cup brown sugar
1/4 cup redwine vinegar

Do the same as above let marinade for at least an hour. I must confess I usually don't measure, especially the last one, so these are close estimates.I usually let it sit overnight. I use the last one for moose, it's a bit tougher meat, and it comes out tender and good! Simple but tastl. That first one can be used on fowl as well. Bet your Buds and Clients will love it.
Good luck

My wife and kids favorite is plain ole Italian salad dressing and BBQ sauce. Marinade for about a day and grill it.

Al Dente,

Did you know that the active ingredient in Adolph's meat tenderizer is "papain" which is a concentrated form of the enzyme in a papaya?

I used to work for Lawry's before they were bought by McCormick and everyone hated when we ran Adolph's.  We had to suit up in paper space suit looking things with forced air hoods and filter packs.  To give you an idea of how strong the stuff is, in a 2,300 lb batch of original Adolph,s there was nothing but salt and about a cup or two of the papain and a little oil to act as a binder.  Gotta be better than 99% salt...  It sure does work well though.

Anyway, just a little trivia.

Adolph's Meat tenderizer, iv seen that stuff Dave but never tried it.

Does it really work well? are there any chemical in there?

I never knew that Dave.  Very interesting stuff.  I never used Adolf's, but it's interesting that you guys had to go "Haz-Mat" when the plant was running a load of it.  I take papaya enzyme tablets when I know I'm going to eat a big meal, no bloating and no sense of discomfort.  The stuff really works well in breaking down proteins.  Thanks for the info, I love tidbits like this.

No other chemicals.  Just salt and papain in the original version.  There were two flavored types.  One was simply "seasoned" Adolph's the other was "Steak Sauce" flavored.  The steak sauce one tasted great right out of the bottle but I didn't like it on steak as I prefer to taste the beef, not the sauce.  The seasoned version with the yellow lid is real good but if you like to do your own seasoning, the original is the way to go.

As for the hazmat stuff, they didn't used to suit up but over the years it was found that a very small percentage of people could have an adverse reaction to the papain if exposed over a long period of time.  We always thought it was funny too.  They big dealed things so you didn't get any on you or breath the dust but go ahead and eat it.  I use it quite a bit and I think it does work.  I prefer to let a steak sit with it on for a couple hours before cooking but often cook a lot sooner than that since I'm not the most patient person when I'm hungry.

Mix equal amounts of olive oil with equal amount fresh squeezed lemon juice. Size of meat depends on how much oil/lemon juice. This is just a tenderizer to marinate overnight, just like simmering the meat for a longer periods of time breaking down the protein tenderizing the meat.

The lemon juice "cooks" the meat, just like ceviche, where raw fish is marinated in lime juice and spices for a few hours, the fish goes from raw to "cooked" from the acidity in the citrus.

Just kidding with the HazMat stuff, but it is funny that you can eat it, but not breathe it.  Gotta love the CYA protocalls.

one of my favorite recipes for grillin venison steaks is to marinate your meat overnite in zesty italian dressing in tupperware and 15 minutes before cook time open the container and pour a decent splash of Gin over the steaks - reseal til time to grill .

I like all sorts of marinades but have to agree with Uncle Ted.   plain ol ginger ale is a good change every now and then.

If you can get it Andy, try smothering the meat in HP & leave it overnight. Scrape off the excess & either grill or fry. Stunning mate!

If you want something with a bit of 'Zip', try a teaspoon of cayenne pepper mixed with 3 teaspoons of mustard powder. Mix the lot with 2 teaspoons of salt & make into a thin paste with water. Leave the meat to marinate for as long as you like, upto 24hrs (the longer, the hotter!) Grill OUTDOORS ONLY!!! This is VERY important. Doing it inside will have a similar effect to spraying a can of mace into the room!

I take a ziplock freezer bag.And add
2 table spoons of:
soy sauce
teriyaki
kitchen bouquet
and minced garlic to flavor
I tenderize the meat first. Let set for a hour or longer. I do it before I leave for work. I also add green tabasco.

Try a envelope of good seasons italian dressing mix and a can of coke or pepsi. Have used it in the past on tougher cuts of meat and it makes it alot more tender and is really good to boot .

Don't leave it in the Coke for too long, or it will disappear.

if you have a juicer, toss in one onion, collect the juice and the waste. add juice to a hot butter and honey mix. save the waste or rubbing over the meat later after marinaded. throw in some balsamic vinegar/italian dressing. 1 tsp cinnamon.

1 part Balsamic vinegar
1 part worchesire sauce
1 part water
Rosemary
Tyme
Dijon mustard
Cilantro
Seasoning salt

Don't be shy with the Dijon, it adds great flavor to the meat.  The balsamic does a good job of tenderizing the meat too.

I love this marinade on any red meat and also makes a great jerky as well.

Soy
Minced garlic
Minced fresh ginger
sesame oil
small amount of vinegar

For tougher cuts I will hit it with one of those 40+ blade tenderizers before marinating.  Those things are great for getting marinade in deep.

OLD duch sweet and sour. You can find it in the dressing isle. glass bottle.