How to Make Pork TocinoMeat: 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.
How to Make Skinless LonganisaMeat 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 2 3 4
Tbsp Salt, refined 1/2 tsp Curing salt 1 tsp Phosphate, dissolve in 1/4 cup water 1/4 tsp Vitamin C powder
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. 2. 3. 4. 5. 6. 7. 8. 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
Polyethylene bags: Size 4 x 8 ; Thickness 0.003 Styrofoam, rectangular in shape with cling on top
Low Cost Hamburger for Food
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1. Meat materials: 700 g Beef or pork lean, ground finely 300 g Pork back fat, ground finely 2. Curing mix: 1 1/4 T Salt, refined 1 t Phosphate 1/4 cup Chilled water* * To dissolve in 3 ingredients 3. Extender: 1/4 cup TVP 1/4 cup Qualicel 1/4 cup Versagel 1 1/2 cup Water (if meat is pure beef) or (1 1/4 cup of water for pork or chicken) 4. Seasonings: 1 1/2 T Sugar, refined 1 T Black pepper, ground 2 T Garlic, chopped (or 2 t garlic powder) 1/2 t MSG (optional) 1/2 t Meat enhancer 3/4 cup Onion, chopped finely 1/2 t Celery powder 2 t Hamburger seasoning 3 T Milk or whey powder 1 pc Egg medium size 1/2 cup Bread crumbs (or 4 T potato starch) 1/2 t Beef aroma 1/2 t Meaty ginisa 1 t BF blend (added in the last mixing) 5. Procedure: Select good quality raw materials. Grind meat and fat finely. Add salt and phosphate (dissolve in 1/4 cup chilled water). Mix until tacky. Add extenders: TVP, versagel and qualicel. Mix again until homogenous mixture is attained. Add seasonings and remix. To attain firm patties, chill mixture for 1-2 hours in the refrigerator. Form into the patties with the use of hamburger molder (50 g per patty), 1 kg should contain 20 pcs. For 30 g patty 1 kg should contain 33 pcs. Freeze patties before packing. Store in freezer. Cook with little amount of fat. Yield: 1 kg = 1.5 to 1.8 kg