Poultry, Beef, Pork and Lamb will all benefit from this simple process that takes no time and will make such a difference to the end result.
By injecting the meat, you will compensate for the natural loss of moisture that happens to your meat after processing and during cooking.
The Meat Tenderiser Mix is developed and manufactured in Germany.
The salt improves the flavour and the fruit acids reduce the pH level which breaks down the sinews in the meat giving you a flavoursome, moist and tender roast.
You simply mix 10grams with 100mls of water and inject it into the meat, you can add some flavours to this if you want to, but you need to make sure that your injector can handle the pieces if you put herbs in, most injector needles cannot handle any swollen seasonings.
You can also add more flavour to beef roasts by dry aging them for a short while before cooking, most meats come straight from the processing plant to the butcher and into your shopping cart before they have had time to loose a tooth!! So a bit of aging will make an enormous difference to the meat. Check out the Banquet bags for dry aging solutions that you can do at home safely, cheaply and easily.
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