I never use meat tenderizer on meat, but I always keep a jar on hand. Huh??
First, the reason for never using it on meat: it tends to make meat mushy. Meat tenderizer works by breaking down proteins. When you sprinkle it on the outside of a piece of meat, it breaks down the proteins on the outside, making it mushy, without doing a thing to the inside of the meat. So if it was tough to begin with, it will still be tough . . . just with mush on the outside.
But that same quality of breaking down proteins is why I do always keep some on hand. You see, most venoms are proteins. That’s bug bites, bee stings, fire ants, spider bites, jellyfish and even stingrays. Probably others too.
Just pour a bit of meat tenderizer into the palm of your hand, add a few drops of water and mix into a paste that you can rub on the affected area. It may not instantly stop the pain, but it will considerably lessen the pain fairly quickly. I know that for me, it turns a very painful bee sting into something I can live with.
So next time you’re provisioning, be sure to add a bottle. Get the original “unseasoned” variety — you really don’t want to be rubbing a bunch of spices into the bug bite! But don’t use it on tough meat – the best way to deal with tough meat is long slow cooking in liquid. Save the meat tenderizer for critter bites.
One note: if the venom is something you’re allergic to, this won’t stop a reaction. You still need to keep antihistimines, steroids and Epi-Pens on hand for that.