Profile: Blend that acts as a natural enzyme to tenderize raw meat without altering the flavor. Add Badia Meat Tenderizer generously and evenly to moist surfaces of meat just before cooking.
- Before cooking, a high-quality sugar and salt mixture tenderizes and tastes the meat.
- Any protein should be moistened with water, tenderized using a tenderizer, pierced with a fork, then cooked.
- Per pound of beef, chicken, or pig, use 1 teaspoon meat tenderizer.
- Allow 30 minutes for thick slices of meat to rest before cooking.
|Ingredients:||Salt, Dextrose and Papain|
|Shelf Life:||2 Years.|
|Country of Origin:||USA|
|Uses:||Meat Tenderizer is used primarily to make meat tender, with the added benefit of adding flavor.|
|Fact:||The major ingredient in meat tenderizer is papain, which comes from the Spanish fruit papaya.|
|Handling / Storage:||Store in a airtight Food Storage Containers, cool, dry place.|
|Allergen Information:||None Specified.|
|Preferences in terms of food:||All Natural, Gluten-Free, Non-GMO|