I use it for velveting beef and pork for stir fries and the like. I use 6g of baking soda per pound. Velveting is more then just the baking soda, but the baking soda is what does the tenderizing. You'll probably want the baking soda and around 1/4 cup of water and you'll kind of massage it into the meat a bit and then give it at least 30 minutes up to an couple hours and away you go.