Never again tough meat with meat malt salt
Barbecue season - everyone is happy about the smell of freshly grilled meat - and then something like that. Well trained was probably the Viecherl, is tough at any rate after roasting or grilling. In contrast, meat marshmallow salt helps.
The last time I prepared a papaya, I kept the rest and peeling material and dried it. Finely ground in my old coffee grinder and mixed with salt.
Already for a long time I have my homemade Fleischmürbesalz and my Grillgut literally melted on the tongue. It's worth trying out!
