Meat material : 1.0 kg. Pork (pigue)

Dry Cure Mixture:

  • 2-1/2 Tbsp – Salt, refined
  • 1-1/2 Tbsp – Sugar
  • 1/4 Tbsp – Phosphate
  • 1/4 tsp – Vitamin C powder

Ingredients Pumping pickle solution (1.0 kg meat):

  • 1/2 cup – Water, chilled
  • 1 Tbsp – Salt, refined
  • 1 tsp – Curing salt
  • 1 Tbsp – Sugar, refined
  • 1/4 tsp – Vitamin C powder
  • 2 Tbsp – Hamspice
  • 1 Tbsp – Isolate*
  • 1 tsp – Carageenan*

Cooking ingredients:

  • 3 cup – Brown sugar
  • 1/2 cup – Anisado wine
  • 1/2 cup – Pineapple juice
  • 1-2 pcs – Bay leaf
  • 3-5 pcs – Clavo de comer
  • 3-4 strands – Oregano, dried
  • 1 tsp – Cinnamon powder
  • 1 bottle – 7 up , medium

Procedure:

  1. Select good quality raw materials. Trim and weigh
  2. Prepare 50 degree pumping pickle and dry cure mixture
  3. Inject pumping pickle into the lean portion, only one inch apart (1/2 cup pickle per kilo of meat)
  4. Massage for even distribution of pickle
  5. Apply dry cure mixture into the fat and lean portion
  6. Cure at room temperature for 8-10 hours or refrigeration temperature for 2-7 days
  7. Wash for 90 seconds and tie with abaca twine, to form a shape or put in ham net
  8. Cook with recommended ingredients for 1 1/2 hours, at the middle of the cooking time invert.
  9. Cool. Remove abaca twine and caramelize with brown sugar
  10. Pack and store in freezer

Caramelization Process:

  1. Use of blow torch. Put brown sugar on fat portion and caramelize
  2. Oven at broiling temperature for 20 minutes with brown sugar on the fat portion of the meat
  3. Use of turbo with brown sugar on top of the fat. Temperature is 350 o F for 20 minutes until golden brown
  4. Traditional hot syense on top of the fat portion with brown sugar
  5. Use of thick syrup to be poured on top of the fat portion

Thick syrup is prepared by boiling 1 cup cooking solution, 2 cups brown sugar and 1/4 cup pineapple juice. Boil until it thickens. Add 1/2 t carageenan

Ham sauce:

Bring to boil until thickens, 1 cup cooking solution (from cooking of ham); 1 cup brown sugar; 1/2 tsp. Carageenan dissolved in 1/4 cup water

Meat Processing:

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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26 Responses
  1. where can I buy curing salt?This is my email ad d.rebueno@yahoo.com

  2. What is a curing salt?where an I find this?Thanks

  3. ernesto says:

    its all ingredients are available in the market for making a hamburger & beef sausage.
    my email ad is ez.ernesto@gmail.com or estoy_alvarez@yahoo.com.ph

  4. Claire says:

    Ano ang isolate at bakit may asteriosk ang ibang ingredients? Ang may asterisk ba ay optional ingredients sa ham making?

  5. Leo says:

    @retz, tawag ka na lang sa kanila directly at tanungin mo ang pinakamalapit nilang branch dyan sa dau, o kaya pano nila gagawing ang shipping dyan sa lugar nyo.

  6. retz says:

    kuya leo

    nasa province po ako ng tarlac hanggang dau lang po ako namimili. may sinusupplyan kaya sila sa tarlac or angeles?

    thanks

  7. Leo says:

    @retz, call spices and foodmix house at Tel: 411-1349, 742-0826.

  8. retz says:

    the following ingredients are easy to find:
    Salt, refined
    Sugar
    Brown sugar
    Pineapple juice
    Bay leaf
    Clavo de comer
    Oregano, dried
    Cinnamon powder

    where i can find the following ingredients?
    Phosphate
    Vitamin C powder
    Curing salt
    Hamspice
    Isolate*
    Carageenan*
    Anisado wine

  9. taumi says:

    gusto ko ung tocino n affordable ung mga ingredients,.,.

  10.  
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