A blend of salt, spices and Bromelain for use in tenderizing meat.
Salt, Onion, Dextrose,&Nbsp;Paprika, Annatto (Color), Spice, Garlic, Autolyzed Yeast Extract, Tomato Powder, And Bromelain (Tenderizer).
1/4 tsp. (1g)
Just before cooking, moisten surface of meat with water. Sprinkle tenderizer evenly over meat (1 tsp. per 1 lb.) Do not add salt. Pierce meat with fork at 1/2-inch intervals. Cook immediately. When preparing thicker cuts of meats, let stand 30 minutes before cooking.