Meat Material : Beef lean, round/rump, sliced 1/4 inch thick - 1kg
Extenders: (In 1/2 cup water, add the following)
- 1 Tbsp - Isolate
- 1 tsp - Carageenan
Curing Mix:
- 1 Tbsp - Salt, refined
- 1/2 tsp - Curing salt
- 1 tsp - Phosphate, dissolved in 1/4 c H2O
- 1/4 tsp - Vitamin C powder
Seasoning:
- 6 Tbsp - Sugar, refined
- 1 Tbsp - Black pepper, ground
- 2 Tbsp - Garlic, chopped finely (or 2 tsp - garlic powder)
- 1/2 tsp - Vetsin (MSG)
- 2 Tbsp - Anisado wine
- 1/2 tsp- Meat enhance
Procedure:
- Select good quality raw material. Trim and weigh.
- Slice meat into 1/4 inch thickness.
- Mix meat with first four ingredients and mix until tacky.
- Add extenders and mix again until the meat dries up.
- Add seasonings and mix again thoroughly for even distribution of ingredients.
- Place in a white plastic container, with loose cover and cure at room temperature for 8-10 hours or refrigerator (middle compartment at 1-4 degree C temp.)
- Mix again before packing.
- Store in freezer.
You can buy all the ingredients above at:
Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: lulu_sfmh@yahoo.com
Web: www.spicesandfoodmix.com
Meat Processing:
- Meat Processing Business
- How to Make Tocino
- How to Make Skinless Longanisa
- How to Make Fresh Native Sausage
- How to Make Quick Cured Ham
- How to Make Beef Tapa
- How to Make Corned Beef
- How to Make Beef Sausage
- How to Prepare Sausage Casing
You can buy all meat processing ingredients at:
Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: lulu_sfmh@yahoo.com
Web: www.spicesandfoodmix.com
photo from www.flickr.com/photos/la_addict/159191467
Related Posts:
- How to Make Beef Sausage
- How to Make Corned Beef
- How to Make Hamburger
- Meat Processing Business
- How to Make Fresh Native Sausage
- How to Make Skinless Longanisa
- How to Make Pork Tocino
Entries (RSS)
October 16th, 2007 at 11:23 pm
OFW LIFE Lestat_m Says: 5/26/2007 08:23:00 AM
hmm.. iba ang recipe sa paggawa ni misis.. I’l print this one and give it to her.. thanks for sharing this article.. nice post..
by the way, i’ve written an article about you here.. OFW LIFE
And I want to thank you for all the help and tip that you gave me… more power to your blog and mabuhay ka Ka Leo..
all the best.
Eu-Leh Says: 5/26/2007 08:28:00 AM
Ka Lestat, i-post mo rin yung recipe ni misis na beef tapa, baka mas masarap!
Thanks for the compliments!
OFW LIFE Lestat_m Says: 5/26/2007 04:16:00 PM
ehehe.. bakit nga ba hindi?…
aba oo nga noh..bakit di ko agad na isip un.. :) start ako filipinofood blog.. pero author si misis
October 16th, 2007 at 11:35 pm
[…] to Make Clay Bricks and Tiles How to Make Beef Tapa » May 25 […]
October 16th, 2007 at 11:37 pm
[…] How to Make Beef Tapa […]
January 31st, 2008 at 5:00 am
di ako masyado familiar dito sa mga ingredients na to:
* 1 Tbsp - Isolate
* 1 tsp - Carageenan
# 1/2 tsp - Curing salt
# 1 tsp - Phosphate, dissolved in 1/4 c H2O
# 1/2 tsp- Meat enhance
sana may pics.. or common brand names..
January 31st, 2008 at 8:51 pm
@joey, you can always ask assistance from ultima entrepinoy for those ingredients at Tel: 411-1349; 742-0826; 742-7866
February 12th, 2008 at 11:43 am
i tried this beef tapa…di sya masarap. pinintasan pa ng ate ko….sobrang tigas ng beef at lasang tocino….hay naku….
February 13th, 2008 at 7:14 pm
Hi Joey,
Isolate, carageenan are extenders. You may not include them if its for family consumtption only. Also meat enhancer pwede wala na. Phosphate also you may opt not to use it.
to Muffin,
try using sirloin malambot siya.
March 13th, 2008 at 6:11 pm
good day. i just want to know like joey if i can find this ingredients dito sa davao city na mga grocery stores? kasi di ko alam kung may ultima entrepinoy
forum center dito sa davao…… thanks and godbless.