Meat Tenderizer Powder

Meat Tenderizer Powder

Meat Tenderizer Powder has an enzyme called 'Papain' derived from papaya fruit, perfect to soften and breaking down the tough cut meat muscle and connective tissues, make easier to chew and digest.  

Meat Tenderizer powder helps break down meat's tough fibers, rendering tougher cuts of meat into tender and juicy meat, while infusing it with robust flavor. 

Usage: After soaking the meat in the marinade, simply sprinkle meat tenderizer 
on top of it before cooking.

Ingredients: Salt, Dextrose, Papain, Tricalcium Phosphate (anti caking agent).

Suggested Uses:

Sprinkle the tenderizing powder evenly over meat (1 tsp per 1 lb of meat) right before you 
are ready to cook it. 
 Do not add salt. 
Poke the entire surface of meat gently with a fork with fork at 1/2-inch intervals, allowing the enzymes to penetrate the meat.  Cook your meat immediately according to your recipe for an optimum taste and tenderness.

Don’t forget to season your meat before you grill it. For thicker 
cuts of meats, let stand 30 minutes before cooking. Also, can be used on squids or clams.