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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, DEXTROSE, BROMELAIN (TENDERIZER), AND CALCIUM SILICATE (ADDED TO MAKE FREE FLOWING).