EntrePinoys Atbp.

I. Meat material

1 kg - Pork belly or liempo, boneless, skinless

II. Ingredients (Pumping pickle solution for 1 kg. meat)

• ½ c - Water, chilled
• 1 ¼ T -Salt, refined
• 1 t - Curing salt
• 1 T - Sugar, refined
• 1 T - Phosphate
• ¼ t - Vitamin C powder
• ½ T - Hamspice or bacon powder
• 1 T - Isolate *
• 1 t - Carageenan*

*These two ingredients minimize shrinkage and better stability.

III. Dry cure mixture

• 2 ½ T - Salt, refined
• 1 ½ T - Sugar, refined
• ¼ T - Phosphate
• ¼ t - Vitamin C powder

IV. Procedure

1. Select good quality raw materials. Trim and weigh.
2. Prepare 50 deg 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 pack in polyethylene bags and freeze overnight or 8-12 hours.
8. Slice frozen meat into 18 inch thick.
9. Back in Styrofoam with cling wrap.

V. Yield: 1 kg = 800-900 gms

Next Read: Meat Processing Business

Meat processing ingredients can be bought 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

source: www.da.gov.ph

This entry was posted on Saturday, October 27th, 2007 at 9:10 am and is filed under Food Processing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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