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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.
SALT, ONION, DEXTROSE, PAPRIKA, ANNATTO (COLOR), SPICE, GARLIC, AUTOLYZED YEAST EXTRACT, TOMATO POWDER, AND BROMELAIN (TENDERIZER).
1/4 tsp. (1g)