Yes, it's best to rinse it off before cooking. Here's how we like to use Papain (natural Papaya-based enzymatic meat tenderizer):
- Mix about 1/4 tsp of Papain per pound of meat with a tablespoon of water, similar to working with corn starch.
- Pierce the meat a few times with a fork so the enzyme can penetrate, then let it sit in this marinade for 30-45 minutes at room temperature.
- Don't go much longer than that — the enzyme keeps working and can make the surface mushy if left too long.
- Once time's up, rinse the meat thoroughly under cold water and pat it dry before seasoning and cooking.
The enzyme itself isn't harmful to eat since it comes from papaya, but rinsing removes any residue and keeps the exterior from getting overly soft once it hits the heat.