Tocino Making

fack of TipidPC requested info on Tocino making. I hope that these 2 tips would help :)

TOCINO MAKING 1

Ingredients

Shoulder - 1.0 kg
Salt - 20 g
Sugar - 80 g
Prague powder - 4 g
MSG - 4 g
Black Pepper - 4 g
Phosphate - 3 g
Water - 100 ml

Procedure:
1. Slice the meat across the grain.
2. Dissolve all the ingredients.
3. Mix in the sliced meat thoroughly.
4. Cure in the chiller for 24 hours.
5. Package.

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TOCINO MAKING 2

Ingredients

pork (kasim or pigi) - 1 kg
salt - 2 tbsp.
sugar - 5-8 tbsp.
rhum or gin - 1 tbsp.
prague powder - 1/4 - 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).


SOURCE: DOST; da.gov.ph; Image - http://www.marketmanila.com/archives/tocino-cured-pork


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Food Products