How to Make 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:

1. Select good quality raw material. Trim and weigh.
2. Slice meat into 1/4 inch thickness.
3. Mix meat with first four ingredients and mix until tacky.
4. Add extenders and mix again until the meat dries up.
5. Add seasonings and mix again thoroughly for even distribution of ingredients.
6. 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.)
7. Mix again before packing.
8. Store in freezer.