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Allow the salted meat to sit at room temperature for 30 minutes to allow the salt to penetrate the flesh.
After 30 minutes, gently massage the meat with paper towels to remove any excess salt.
Cooking:
Proceed with your preferred cooking method, whether it’s slow cooking, pan-searing, or grilling.
Enjoy the tender and flavorful meat!
Tips
For tougher cuts of meat, consider refrigerating them for a few hours or overnight after salting. Rinse off the salt before cooking if refrigerating for an extended period.
Adjust the amount of spices according to personal preference to customize the flavor profile of the meat.
FAQs
Q: Can I use this tenderization method for other types of meat?
A: While this method is specifically tailored for beef, it can also be adapted for other types of meat like pork or chicken. Adjust the seasoning and tenderization time accordingly.
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