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:
- 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.
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