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
gusto ko sa bahay muna gumawa ng tocino at longanisa..ano po ba ang advise sa pag market nito?
tks and godbless to your column…
@Dodong, pwede mo ibenta sa palengke, contact mo mga vendors. Or pwede din sa mga kapitbahay mo muna. Inquire ka rin sa mga supermarkets at groceries.
hindi ba masama ang vetsin at salitre sa katawan?
@Loremi, lahat ng sobra masama, kaya dapat in-moderation lang. it’s applicable to everything.
ano ung ascorbic acid?san mkbli ng gnun?
@Mea, vitamin-C. you can buy from any drug stores. the generic cost around P1.
ano ba yan bilis aman oh
WHAT IS THE USE OF RHUM OR GIN IN MAKING TOCINO?
no po yung anato powder?san nkakabili nun?
@ruel, madami sa supermarket. buto yun ng atsuete na dinurog.
may mama sita tocino mix mas madali gawin and hindi compromised ang taste
sa mga taga uk may mama sita sa pinoy and asian stores
hi, may dalwang recipes po dito ano po pinagkaiba nung tocino home recipe?
ano po ang pedeng pamalit sa anisse wine? pwede po ba ang anisse powder? wala po kasi akong mabilhan dito po sa UK. Thanks and more power
use the common ingredients for filipino tocino, wine may be omitted, annato is locally known to us as atsuwete, spanish paprika may also be used to add color to your meat for 1 kl meat use 2 tbps salt and 5 tbsp sugar crushed garlic & .ground black pepper. kung medyo matamis gusto mo u can adjust the proportion of sugar-salt or u may add
sprite / or 7-up jaz a little to moisten the meat/ cure at least for 3 days in FREEZER
ano po yun prague powder?
saan ko po ba mabibili yung ascorbic acid tablet. kailangan po ba talaga itong gamitin sa tocino? what is the use of ascorbic acid in making tocino. salamat po..
@Susan, it’s simply a vitamin-c tablet that you can buy from any drugstore. buy the generic. it enhances the flavor.
how long will the finished product last?..will it last for several months if packed in bags?.is it possible to know the expiry date for this?
in what way will you dry the meat under the sun to prolong shelf life? can you give a more specific temperature to dry the meat? exposing the meat under the sun can lead to contamination of the product…
pwede po gawa pa kayo ng marami pang recipe. kasi po sa inyo kami kumokuha ng tips.
thanks po sa mga nagawa nyo ang laki po ng naitulong samin.
@anthonet, marami pa ditong processed meat recipes, gamitin mo na lang yung search bar sa taas.
pare, panu po ba gumawa ng chicken tocino? it also same with the pork tocino?
tnx! halong kamo..