EntrePinoys Atbp.

Meat Material: Beef brisket, cubed 1×1/2″ or any boneless beef – 1 kg

Cover Pickle Ingredients:

• 1 cup – Water
• 1 Tbsp – Salt, refined
• 1-1/4 Tbsp – Sugar, refined
• 1 tsp – Curing salt
• 1/4 tsp – Vitamin C powder
• 1 tsp – Phosphate

Cooking Ingredients:

• Add 2 cups water to the meat and cook with the following ingredients:
• 1 tsp – Nutmeg
• 1 tsp – Corned beef seasoning
• 1 tsp – Garlic powder
• 1 tsp – Vetsin*
• 2 Tbsp – Trimix (after cooking)**
• 2 Tbsp – Carageenan

* Add after flaking
** For every 300 grams broth add 2 Tbsp Trimix and 1 tsp carageenan previously disolved in 1/4 cup water and boil it until thickens and add it to 700 grams flaked lean meat to make 1000 grams product.

Procedure:

1. Select good quality raw materials.
2. Cube the meat into 1 x 1/2 inch
3. Prepare the cover pickle (40 degree salinity)
4. Immerse raw materials into the cover pickle.
5. Cure at room temperature for 8-10 hours or refregerate (34-36 degreeF) for 1-2 days.
6. Flake. Separate lean from the stock (sabaw)
7. Pack in polyethylene bags and keep in freezer.

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 the 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

Related posts:

1. How to Make Corned Pork (Food Business)
2. Starting a Business in Making Homemade Corned Beef
3. How to Make Beef Sausage
4. How to Make Beef Tapa