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:
- Making Beef Tapa for a TapSiLog Business
- How to Make Beef Sausage
- How to Make Hamburger
- How to Make Corned Beef
- Meat Processing Business
- How to Make Fresh Native Sausage
- How to Make Skinless Longanisa
Entries (RSS)
September 30th, 2008 at 7:43 pm
@robert, itlog na maalat:
http://www.mixph.com/2008/09/h.....ethod.html
September 30th, 2008 at 6:18 pm
paano paggawa ng itlog na maalat
August 28th, 2008 at 8:01 am
@fria, contact spices&food mix house how they can send/ship the items by courier, tel: 411-1349, 742-0826, 742-7866
August 27th, 2008 at 10:48 pm
hi, i want to order those igredients going to abroad paano po ang procedure which u mentioned in there for beef tapa, and as im not eating pork please do send me the method of skinless chicken longganisa,
please i want order those igredient send to abroad in u,a,e…papaano po? please, please, reply me soon as u can email: emo1981@msn.com
Thanks,
OFW
August 22nd, 2008 at 4:35 pm
thanks po..pero wala po akon makitang polyethelene plastic bags like 6×7na size..
August 21st, 2008 at 8:23 pm
@mary jane, sa supermarkets, groceries o palengke marami, iba-ibang sizes.
August 21st, 2008 at 8:16 am
this is an excellent recipe…i really enjoy making this beef tapa. but where can i buy the polyethylene plastic bags?
June 3rd, 2008 at 5:42 pm
@remilyn, for food processing training and seminars, you can inquire from TRC, Nego-skwela or Ultima Entrepinoys, here’s the contact details: http://www.mixph.com/2006/03/t.....tions.html