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.

How to Make 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:

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

How to Make 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:

1. Slice meat to about 0.63 cm (1/4 inch) thick.
2. Mix all above ingredients for curing.
3. Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture.
4. Arrange the pieces in a bowl and cover.
5. 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

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