How do you dry papaya to make it meat tenderizer?

You can dry papaya into a powder to make a meat tenderizer. Here are the steps:

Prep and Cut It:

1. Select: Pick ripe, unbruised papayas.

2. Peel and Cut: Peel off the skin and remove any seeds.

3. Slices: Cut the flesh into thin, even slices.

4. Blanch: Bring water to a boil in a pot. Then briefly dip the papaya slices into boiling water for about a minute to inactivate any enzymes.

5. Drain: Quickly transfer the blanched slices into a colander to drain excess water.

Dry It:

1. Preheat Oven: Set the temperature to the lowest setting. (Usually around 150°F/66°C.)

2. Baking Trays: Line the trays with parchment paper.

3. Spread: Arrange the papaya slices in a single layer on the baking trays without crowding them.

4. Dry: Place the trays in the oven and leave the door cracked open slightly to allow moisture to escape.

5. Flip and Check: Periodically check the slices. Rotate the trays and flip the papaya pieces gently to promote even drying.

Grind and Store It:

1. When Dry: The papayas are dry when the pieces become brittle.

2. Cool and Let Set: Allow the slices to cool completely before grinding them.

3. Grind Into Powder: Use a coffee grinder or blender to process the dry slices into a fine powder.

4. Store: Keep the papaya powder in an airtight container, preferably in a cool and dark place.

When you're ready to use your papaya meat tenderizer:

1. Apply to Meat: Sprinkle the papaya powder directly onto the meat surface. Ensure even distribution.

2. Time to Marinate: Let the meat marinate in the fridge for at least one hour. This allows the protease in the papaya to break down the meat's proteins.

3. Cook as Desired: After marinating, cook the meat as per your recipe or preferred method.

Remember, while papaya is a natural meat tenderizer due to its enzyme papain, it's still essential to follow food safety guidelines and cook your meat thoroughly to avoid health risks.