How to Make Pork Tocino
May 25, 2007 by Leo 113,199 Views
Meat: 1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick
Ingredients:
- salt – 2 tbsp.
- sugar – 5-8 tbsp.
- rhum or gin – 1 tbsp.
- prague powder – 1/4 to 1/2 tsp.
- vetsin (optional) – 1 tsp.
- ascorbic acid (250 mg) – 1/2 Tablet
Utensils
- mixing bowl
- measuring spoons
- knife
- weighing scale
- chopping board
Procedure:
- Slice meat to about 0.63 cm (1/4 inch) thick.
- Mix all above ingredients for curing.
- Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture.
- Arrange the pieces in a bowl and cover.
- Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure (the slices may be dried under the sun after curing to prolong shelf life).
Packaging materials:
- Polyethylene bags: Size – 6″ x 12″ ; Thickness – 0.003
- Styrofoam, rectangular in shape with cling on top
Tocino Home Recipe
Ingredients:
- 2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
- 2 tablespoons of anise wine
- 2 tablespoon of annatto water
- 2 tablespoon of salt
- 2 tablespoon cooking oil
- 4 tablespoon of sugar
- 1/8 teaspoon of salitre ( saltpeter )
Procedure
- Combine all the ingredients in a shallow pan except for the pork.
- Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
- Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
- To cook, just put a little water in a skillet and add the pork and fry it until done.
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
2009 · All Rights Reversed ·
sir bakit d k gumamit ng coloring? ano b dapat ang color nito?
@barbee8655, pwede may color (food grade), pwede din wala. its optional.
i want to know how to make a embotido tak
@christina, check this link: http://www.mixph.com/2009/11/how-to-make-pork-embutido-food-business.html
i am happy for having a web site like this… it gives me additional learning for some recipes like this…
i know how to make tocinoes and everything even hams.. some of my friends asking me how to make this things but i keep it as my secrets…
the only thing i want to learn is…how to make a patties? i’ve been trying to make it, but it does’nt work… hope you can help me for this..i hope you’ll give the recipe.. htanks and more power..
@arlene cruz, check the following links:
http://www.mixph.com/2006/10/how-to-make-hamburger.html
http://www.mixph.com/2007/06/low-cost-hamburger-for-food-cart-business.html
please i need praque powder or salitre picture.. thanks meron b yn d2 sa dubai?
is salitre same with sodium nitrite?same din po bah cya sa prague powder?ano po bah effect ng prague powder?big thanx!
how can you process meat w/o salitre? what is the best substitute? where can i buy ingredients to make siomai and siopao and other dimsum?
what are the ingredients needed in making pork tapa?
@anne omit, i think it’s much the same ingredients in making beef tapa:
http://www.mixph.com/2008/08/making-beef-tapa-for-a-tapsilog-business.html
sir,
gud pm.
saan po ako pwedeng makabili ng praque powder para sa ingredients ko sa tocino.thanks
@mila, call Chemag Food (02) 687-9077 or UEC (02) 742-0826/7866 for food ingredients.
prague powder can be buy at grocery stores…..
kuya, bakit ho mabaho ang nagawa kong tocino? please reply..pwede pa po ba yong kainin? di ko kasi nilagay sa ref kagabi..yong sabi mo na room temperature lang for 12 hours.. di na po yon pwede?
^___^ angel , 14 years old :)
sa refregerator lang sana gel para preserve siya ng maayos…
maggawa ako ngayon for practice malay mo maging ok siya..angel ka man noh..try mo ulit baka maging ok na…