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
2010 · All Rights Reversed ·
@sasha, you can call ultima entrepinoy above for all your meat processing ingredients.
hi.. tanong ko lang po kung san nakakabili ng curing salt, phosphate at vitamin c powder.. nagsearch po ako sa google about ‘phosphate for food’ maraming klase po ang lumalabas. ano po ang specific na klase ng phosphate ang kelangan sa pag gawa ng tocino? bago lang po ako dito sa forwalton beach, florida at bago din po sa’kin ung mga ingredients na kelangan sa paggawa ng tocino.
I think even for a month. Just make sure that the freezing temperature is stable. The appearance will be the same once thawed.
it is said in the procedure that i need to freeze it for 1 day, whats the use of freezing? what will happen on its appearance when thawed out?
can i store this for more than 1 day in the freezer?
yes, i think it will work.
Can i also follow these procedures for chicken tocino??
because that’s what i’m going to cook!
Yeah, using TVP in tocino, I think is not needed and looks messy as well. It looks like a bunch of garlic spread all over the meat. Really messy.
Please check your recipe on tocino. The same with skinless longganiza.
Thank you.
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edwin Says: 7/26/2007 07:24:00 PM
why did you use tvp(textured veg.protein)in tocino?
Eu-Leh Says: 7/27/2007 06:13:00 AM
hi edwin, TVP is a food grade meat extenders, i think it’s the same ingredient used on canned products like corned beef, meatloafs, sausages, etc.