Unseasoned Meat Tenderizer with Bromelain and Papain
Papain is the enzyme derived from papaya, while Bromelain is derived from pineapple
Simply sprinkle the tenderizer directly onto meat, or add a small amount to your dry spice rub or liquid marinade.
Use 1 teaspoon per pound of meat. Add powder shortly before cooking in order to avoid over-tenderizing.
Use it on pork, chicken, beef, lamb, and even on seafood such as squid and clam!