PORK TOCINO

Meat: 1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick

Ingredients:

salt 2 tbsp.
sugar 5-8 tbsp.
rhum or gin 1 tbsp.
prague powder 1/4 to 1/2 tsp.
vetsin (optional) 1 tsp.
ascorbic acid (250 mg) 1/2 Tablet

Utensils

mixing bowl
measuring spoons
knife
weighing scale
chopping board
Procedure:

Slice meat to about 0.63 cm (1/4 inch) thick.
Mix all above ingredients for curing.
Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture.
Arrange the pieces in a bowl and cover.
Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure (the slices may be dried
under the sun after curing to prolong shelf life).
Packaging materials:

Polyethylene bags: Size 6 x 12 ; Thickness 0.003
Styrofoam, rectangular in shape with cling on top
Tocino Home Recipe

Ingredients:

2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
2 tablespoons of anise wine
2 tablespoon of annatto water
2 tablespoon of salt
2 tablespoon cooking oil
4 tablespoon of sugar
1/8 teaspoon of salitre ( saltpeter )
Procedure

Combine all the ingredients in a shallow pan except for the pork.
Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
To cook, just put a little water in a skillet and add the pork and fry it until done.


BEEF TAPA

Meat Material : Beef lean, round/rump, sliced 1/4 inch thick 1kg

Extenders: (In 1/2 cup water, add the following)

1 Tbsp Isolate
1 tsp Carageenan
Curing Mix:

1 Tbsp Salt, refined
1/2 tsp Curing salt
1 tsp Phosphate, dissolved in 1/4 c H2O
1/4 tsp Vitamin C powder
Seasoning:

6 Tbsp Sugar, refined
1 Tbsp Black pepper, ground
2 Tbsp Garlic, chopped finely (or 2 tsp garlic powder)
1/2 tsp Vetsin (MSG)
2 Tbsp Anisado wine
1/2 tsp- Meat enhance
Procedure:

Select good quality raw material. Trim and weigh.
Slice meat into 1/4 inch thickness.
Mix meat with first four ingredients and mix until tacky.
Add extenders and mix again until the meat dries up.
Add seasonings and mix again thoroughly for even distribution of ingredients.
Place in a white plastic container, with loose cover and cure at room temperature for 8-10 hours or
refrigerator (middle compartment at 1-4 degree C temp.)
Mix again before packing.
Store in freezer.
You can buy all the ingredients above 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



Skinless Longanisa
Meat material : 1kg. Pork lean, ground finely (700 gms) and Pork backfat, ground finely (300 gms)

Extenders:

In 1/2 cup water add 1/4 cup textured vegetable protein (TVP).
Hydrate for 3 minutes.
Add 1 Tbsp Isolate and 1/2 tsp Carageenan
Curing Mixer:

1 Tbsp Salt, refined
1/2 tsp Curing salt
1 tsp Phosphate, dissolve in 1/4 cup water
1/4 tsp Vitamin C powder
Seasonings:

3/4 cup Sugar, refined
2 Tbsp Garlic, chopped finely
2 Tbsp Anisado wine
1/4 cup- Pineapple juice
1/2 tsp Vetsin (MSG)
1 tsp Food color dissolve in 1/2 cup of water
1/2 tsp Meat enhancer
1 tsp Paprika powder
1/2 Tbsp Black pepper, ground
Procedure:

Select good quality raw materials.
Measure and weigh all the ingredients
Mix the curing ingredients continuously.
Add the rest of the ingredients. Mix until well blended
Cure at room temperature for 8-10 hours or refrigeration temperature for 1 day
Wrap in paperlyne or cut wrap (2 T per piece)
Pack in polyethylene bag 1/4 kg. (should have six pieces of skinless longanisa)
Store in freezer for 1 day only
Packaging materials:

Polyethylene bags: Size 4 x 8 ; Thickness 0.003
Styrofoam, rectangular in shape with cling on top

FRESH NATIVE LONGANISA
Meat material: Pork lean, ground finely (700 gms) and Pork backfat, ground finely (300 gms)

Extenders:

In 1/2 cup water add 1/4 cup textured vegetable protein (TVP).
Hydrate for 3 minutes.
Add 1/2 tsp Carageenan
Curing Mixer:

3/4 tsp Salt, refined
1/2 tsp Curing salt
1 tsp Phosphate, dissolve in 1/4 cup water
1/4 tsp Vitamin C powder
Seasonings:

4 Tbsp- Sugar, refined
2 Tbsp Garlic, chopped finely
2 Tbsp Anisado wine
2 Tbsp Vinegar
1/2 tsp Vetsin (MSG)
1 tsp Soy Sauce
1 tsp Paprika powder
1 tsp Black pepper, ground
*Garlic powder may be substituted in the level of 2 tsps per kg

Procedure:

Select good quality raw materials.
Grind lean meat coarsely and cure backfat or ground coarsely
Measure and weigh all the ingredients
Mix meat with the curing ingredients. Mix until tacky. Add TVP and carageenan.
Add the rest of the ingredients. Mix until well blended
Cure at room temperature for 8-10 hours or refrigeration temperature for 1- 2 days
Stuff in cleaned fresh natural casing or collagen casing
Link in desired sizes (approximately 4 inches). Pack in polyethylene
Store in freezer
Packaging materials:

Fresh hog casings or collagen casing (#23 28)
If skinless: use paperlyne sheet or plastic sheets 4 x 4 (Meat & fat should be finely ground if to be
prepared in skinless type)