The meat tenderizer salt contains the natural enzyme papain, which has a protein-splitting effect and thus makes the hard meat fibers as soft as butter.
May contain traces of sesame, mustard and celery.
Use:
This spice mixture helps tenderize all types of meat. We recommend rubbing the meat with the meat tenderizer salt and covering it with cling film and putting it in the fridge for about 2-4 hours. Then season and fry as usual.
Storage:
This spice mixture should be stored dry and ideally airtight in order to retain its intense aroma for a particularly long time.
