Luncheon meat is pre-cooked, ready to eat, and may be in the form of chicken, turkey, beef or pork. Luncheon meat is eaten by people from all social classes (although those in the upper income segments know it better as “cold cuts”). This being the case, your markups can be very flexible, depending on who you want to sell to.
Don’t just sell your luncheon meat as a viand for rice. There are many other ways to position it — as filling for sandwiches, by themselves as cold cuts, or even as a salad ingredient.
Start-up capital is P700 for 1 kilogram, and time to finish is 1 hour.
- Mixing bowl
- Measuring cups and spoons
- Aluminum foil
- 1/2 cup trimix (act as an extender)
- 1/2 tsp curing salt
- 1 tsp accord (act as a binder)
- 2 tbsp anisado wine (act as tenderizer)
- 1 kilo ground pork or beef
- 2 tbsp sugar
- 1 1/2 tbsp salt
- 1/2 cup skim milk
- 1 tbsp ground pepper
- 1 tbsp minced garlic
- 1 pack ice
- 2 pcs eggs
- 1 pc beef cube
- 1 cup water
- In a mixing bowl, combine ground meat with salt, curing salt, anisado wine, accord, ground pepper, and garlic.
- Dissolve beef cube in a bowl of water, then pour in the skim milk and the trimix. Combine this entire mixture with the meat mixture.
- Add egg and combine.
- Put the ice into the mixture for one minute only. Make sure the ice is sealed inside a plastic bag so that meat mixture will not take in water when the ice starts to melt.
- Divide your luncheon meat mixture into desired sizes and individually wrap them in aluminum foil.
- Steam for 45 minutes. Your luncheon meat will last one month when put inside the refrigerator.
How Much Will You Make
You may charge around P14 for every 100 grams of luncheon meat.
Ingredients above can be bought at Spices & Foodmix, Tel: 411-1349; 742-0826.
See also: Meat Processing Business
source: www.entrepreneur.com.ph, photo from Ocs Alvarez