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
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lahat poh ba yun carry niya poh magkano poh un fee maam wait ko text niyo maam……or can email me at Crush_vanessa27@yahoo.com thank you
hi po………tanung ko lang poh kung magkano fee poh nang seminar can you pls text me maam 09294327920 thank you
@janet gomez, check mo ang training schedule at fee dito:
http://www.spicesandfoodmix.com/cgi-bin/calendar_of_events/default-ultima.asp
saan po pwde bumili ng ingridients nyan dito sa mindanao? pls inform us thru email mechelmakisig@gmail.com or contact me 09109242315
hi po! ask ko lang po kung saa pwede umatend ng training/seminar nyo at kung magkano po yung fee.. tnx
@jocel, contact ultima entrepinoy’s listed numbers.
thanks po kuya. ung mama ko po ung gagawa pero mas gusto ko rin attend ng seminar, dagdag kaalaman
kuya,im starting a business this month kelangan po ba agad mag register sa dti?
@Michelle Yu, yes, it’s recommended na mag register ka sa DTI to avoid problems later on, and to protect your registered business name.
if you will attend the seminar, they will give you the kit/set of materials for meat processing.
Hello! I just want to ask the basic ingredients of tocino and how to cook the easiest way of pork?THANKS and GOD BLESS YOU ALL!…..
hi, gustong gusto ko talaga ang pork tocino, ano pa ba ang masarap na gawing tocino aside sa pork?
saan po mabibili ang mga ingredient sa tocino d2 sa davao. gumawa ako kgbi masyadong maalat ano po bang idagdag ko pra mwla yong alat. plsss. po tulongan nyo po ako.
bkit masyadong maalat ang ginawa kng tocino? ano ba ang dpat idagdag? kc ang pagka2alm ko matamis yong tocino. pls. help me…..
hello po, tanong lng po sana kmi sna ma2longan nyo po kmi. ang prague at praque powder ay iisa lng? ano po ang anisado wine, curing salt at phosphate? saan po ba yan pwede mbili d2 sa davao. pls. po 2longan nyo po kmi.
Hi, im interested to learn meat processing, can you email me the schedule of incoming training?
thnks
@Odette, just call UEC at 411-1349; 742-0826, they are regularly conducting meat processing seminars.
hi! nais ko sanang mag open ng negosyo about how to make tocino, any kind of tocino pork, chicken etc. sana matulongan nyo ako makapagsimula, thanks a lot
Can Substitute>Ground Annato Powder instead of Prague Powder (I used 2 tbsps.) …and 2 Tbsps. Poultry or Steak Marinates/seasoning. No need for Gin or any alcohol. This is a “DRY RUB”…marinade for any Meat product. Let marinate for 2 to 3 days in the reefrigerator. Fry on skillet with EVOO(Extra Virgin Olive Oil- Good for you..no fats). on Medium low heat until Crispy and done on the outside but moist and yummy inside) 5 to 10 minutes.ENJOY…Thanks!!!
@Lenny, thanks for additional tips.
this is the best tocino i tasted ever