Grilled some boneless porky ribs last night.
the striations in the meat led me to believe they might be a bit on the stringy side, so i used a tenderizer blend.
Ingredients: salt, dextrose, papain, and tricalcium phosphate. no added salt and it was too salty when done.
Are there tenderizers where the enzyme 'is not' the third ingredient?
Yeah, a BFH. lol
