Tocino as a cured product native to the Philippines. it is processed from pork, normally sliced and contains high amount of sugar. Tocino is the bacon of the Filipinos.
- 1 kg Pork pigue or kasim (with or without skin)
- Dissolve in 1/4 to 1/2 cup water – 1 tbsp isolate and 1 stp carageenan
- 1 tbsp Salt, refined
- 1/2 tsp Curing salt
- 1 tsp Phosphate
- 1/2 tsp Vitamin C powder
- 1/4 cup Water, chilled
- 1 cup Sugar, refined
- 2 tbsp Garlic, chopped finely
- 2 tbsp Anisado wine
- 1/4 cup Pineapple juice
- 1/2 MSG
- Food color as desired (allura red) – dissolve 1 tsp in 1/4 cup water
- 1/4 tsp Meat enhancer
- 1/4 tsp Meat tenderizer
To lengthen shelf life, add 1/2 tsp sodium benzoate
- Polyethylene bags for 1/2 kg (6″ x 12″)
- Styropor, rectangular in shape with clingwrap on top
- Select good quality materials. Trim and weigh.
- Slice the raw materials
- Measure and weigh all the ingredients,
- Mix with curing ingredients (see curing mix). Add extenders and mix well until it dries up.
- Add the rest of the ingredients and mix again.
- Cure at room temperature for 8 to 10 hours or refrigerate for 1 to 2 days or overnight.
- Pack in polyethylene bag in 1/4 or 1/2 kg package.
- Store in freezer.
Yield: 1.3 to 1.5 kgs.
Source: DA – ATI, Diliman Q.C.