500g STEAKSOFT STEAK TENDERISER BRINE - Makes steak so tender you can cut it with a fork! Resealable ziploc bag. Hydrate, moisten, and tenderise Steak at the same time.
We combined MOIST MEAT BOMB Hydration Salts with 3 Natural Fruit extract enzyme meat tenderizers: Kiwi Fruit, Papaya, and Pineapple, and also added GUNPOWDER Smoked Activated Charcoal Pepper Salt Rub to create a soft silent explosion that will render a steak tender and soft and flavoursome with a smokey char taste. STEAKSOFT is MEATSOFT plus GUNPOWDER RUB.
The Fruit Enzymes help with your digestion and processing of meats. Papaya acts as a digestive enzyme for good Gut health. No MSG.
- - Simply mix 1/3 cup with 2 cups water in a 1:6 ratio and submerge steaks.
Use any size scoop to mix 1 scoop STEAKSOFT with 6 scoops water.
- Submerge in a container and put in fridge for 45-60 mins, or use less brine by submerging in a ziplock bag and squeeze out air.
- Take out of brine, rinse off with water, and pat dry.
- Grill, Reverse Sear, Fry, crumb into Schnitzel, or slice up & Stir Fry with veggies.
DO NOT INJECT INTO ROASTS OR BRISKETS AS IT WILL TURN THEM INTO MUSH IN A LONG LOWnSLOW COOK. STEAKSOFT & MEATSOFT contain powerful Fruit Enzymes that break down meat muscle fibres and is designed to be used only in a SHORT 60 min Brine of thinner cuts of meat. 2 hrs of Brining is too long as the Fruit Enzymes are very powerful in breaking down meat, the steaks get a bit too soft, we suggest 60 mins maximum. The meats have to be eaten straight away hot, as they go softer and wet in the fridge.
This quick Brining Tenderiser method only works with thinner cut meats like Steak, Schnitzels and Chops.
To moisten and tenderize large meats like a Beef Brisket, Inject with MOIST MEAT BOMB and water or Beef Broth.
Inject Pork Chunks with MOIST and your favourite marinade, the Boss uses Woolies 2ltr Orange Mango juice for sweet tasty Pulled Pork.
The Brining time limit of 60 mins depends on the quality, thickness and cooking method.
Brining longer than 60 mins is at your own risk, as the meat may fall apart due to the powerful Natural Fruit Enzymes at work.
THE FINGER TEST: OLD SKOOL STEAK COOKING METHOD BY TOUCH:-