Food Experimentation Gone Right

I prefer to make Tocino at home rather than buy it ready to cook at the market or grocery store because we want to consume preservatives as little to none as possible. Meat processing is something I've been exposed to since my elementary days. Tocino with no preservative is slightly different compared to the commercial kind but after a while, your tastebud will get used to it as the commercial kind is much sweeter than the homemade and I am personally not a fan of overly sweet food. 

The recipe I used is by Chef Tatung from his Simpol Cookbook.  Here's another version of his Tocino recipe minus the pineapple juice. Speaking of pineapple juice, I randomly read in Threads that Pineapple juice isn't a tenderizer if canned because it loses its proteolytic enzyme during the canning process. The enzyme breaks down the protein making meat more tender. Not knowing that I asked if I could use fresh pineapples instead of canned. The person who posted the info didn't reply to my inquiry. The person is a food technologist. Maybe I need to consult him with a fee that's why he didn't answer. Being me, I did my own experimentation and came out with great results. The meat is more tender and hubby loves it. I'll be using fresh pineapples from now on.