Tapa is ideally made from beef, however, this can also be prepared from carabeef, horse meat, chevon and pork.
Lean meat with big muscles and with minimum fat are selected. Meat with muscles containing many connective tissues is not ideal but may be used. Meat from round., chuck and loin are good materials while meat with muscles from the neck and from the shank region is too tough. Tapa is commonly sliced and seasoned, can be dried.
- 1 kg Pork lean, sliced 1/4 inch thick
- In 1/2 cup water, add 1 tablespoon isolate and 1 teaspoon carageenan.
- 1 tbsp Salt, refined
- 1/2 tsp Curing salt
- 1 tsp Phosphate
- 1/4 tsp Vitamin C powder
- 1/4 cup Water, chilled
- 6 tbsp Sugar, refined
- 1 tbsp Black pepper, ground
- 2 tbsp Garlic, chopped finely
- 2 tbsp Anisado wine
- 1/2 tsp Vetsin (MSG)
- 1/2 tsp Meat enhancer
- 1 tsp Paprika powder
- Select good quality raw materials. Trim and weigh.
- Slice into 1/4 inch thick.
- Mix meat with the curing ingredients until tacky or sticky.
- Add extenders and mix again until the meat dries up.
- Add seasonings. Mix thoroughly for even distribution of ingredients.
- Place in white plastic container, loosen the cover and cure at room for 8 to 10 hours (or refrigerate in the middle compartment with a temperature of 1 to 4°C overnight).
- Mix again before packaging.
- Store in freezer.
Yield: 1 kg of meat = 1.3 to 1.5 kgs of pork tapa
- Polyethylene, plastic bag
- Styrophor with clingwrap on top
Meat processing ingredients are available from Spices and Foodmix House, tel: 411-1349; 742-0826; 742-7866, www.spicesandfoodmix.com
source: Agricultural Training Institute Diliman, Quezon City