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
Related Posts:
- How to Make Hamburger
- How to Make Beef Sausage
- Making Tocino for Your Home-Based Business
- How to Make Fresh Native Sausage
- How to Make Skinless Longanisa
- Meat Processing Business
- How to Make Quick Cured Ham
Entries (RSS)
August 26th, 2008 at 1:22 am
pls po pki ans mga question ko..coz im planning to establish a small
“tocinohan”..tanx guys! luv u beh! haha
August 26th, 2008 at 1:20 am
what makes the tocino red color?
August 26th, 2008 at 1:15 am
what kind of sugar do you think is the best to use? brown or white? ‘coz i’ ve heard it’s better daw to use white instead para daw di dumidikit sa pan..is it true?
August 24th, 2008 at 11:42 am
is there a substitute for prague powder.
August 13th, 2008 at 2:17 pm
prague powder can be obtained sa czechoslovakia…prague.
August 10th, 2008 at 8:34 pm
@rhona, contact ultima entrepinoys at the latter part of the post.
August 10th, 2008 at 7:36 pm
where can i buy prague powder?
Hope that u also add in the your article where to buy the ingredients or materials to be used in the recipe…
June 25th, 2008 at 12:14 pm
@Mary Ann, yes, 2 tbsps of each. thanks for the correction.
June 24th, 2008 at 2:40 pm
In the Tocino Home Recipe, one the ingredient is 2 Tbsp of salt cooking oil, is this correct? or should it be 2 tbsps of each?
June 9th, 2008 at 3:20 am
What is a prague powder? I’m wondering if there is any substitution for this powder.