Sir Badong,

Yung sa hotdog medyo complicated ang pagprocess, but i will try to send you the ingredients.

Regarding sa equipments, portable yan, you can bring it abroad pero mas economical pag dun ka na lang magsource-out sa country na plano mo. Maka save ka sa taxes at freight cost.

best regards,

Albino

No problemo sir anytime.

Sir Badong,

Sorry, medyo busy ako last week. Ito yung basic formulation and ingredients ng request mo, at least magkaron ka ng idea. Yung prices ng ingredients pwede mong i-source sa market.

CORNED BEEF
Ingredients:
1/2 tablet ascorbic acid (500 mg.)   
2 tbsp. salt
1/2 tsp. vetsin   
1/4 tsp. prague powder
1 tsp. sugar   
1 kg. beef (punta y pecho, tadyang, tapadera, kamto or paypay)

Equipment:
Knife   Chopping board
Basin   Measuring spoon
Measuring cup (liquid)   Colander
Fork   
Pressure cooker (in the absence of a pressure cooker, a casserole may be used

Procedure:
1.  Wash meat thoroughly.
2.  Cut the meat into 1 inch cubes.
3.  Mix the salt, vetsin, prague powder and sugar.
4.  Mix the curing ingredients with the cubed meat.
5.  Place in covered container and cure in the refrigerator for 3-4 days.
6.  Wash the meat, add water (1/3 of its volume) and cook for 20 minutes. Remove the foam-like formation on the broth.
7.  Continue boiling until meat is soft and tender, for faster cooking use a pressure cooker and cook beef for 30 minutes at 10 lbs. pressure.
8.  Drain and cool.
9.  Flake with fork. (The flaked meat is ready for consumption). For longer storage period, follow procedures 5, 10 to 15.
10. Pack meat into bottles/cans and add broth, leave 1/4 inch head space.
11. Exhaust bottles/cans by boiling it with covers slightly closed.
12. Seal thoroughly.
13. Process at 10 lbs. pressure for 10 minutes.
14. Air-cool cans should be cooled under running water while air-cool bottles at room temperature.
15. Label and store in a cool place.

TOSINO (SALTED PORK)
Materials:
Pork
Salt
Sugar salitre
Utensils:
Kitchen knife
Bowl with cover
Measuring spoon

Procedure:
1.  Slice pork into 1 cm. thickness.
2. For every kg. of meat, mix the following ingredients and rub on both sides of the pork;11/2 tbsp. salt, 4-5 tbsp. sugar, 1/3 tsp. Salitre.
3.  Place salted pork in a clean covered container and keep in a cool place or in a refrigerator for 3-5 days.
4.  Wash a little and cook. Tosino will last for 1/2 month when kept in a refrigerator.

BONELESS HAM
Materials:
  2 kilos pork meat (kasim or pigi)
Injecting solution:
1 cup water   3 tsp. prague powder
1/2 cup salt   1 tsp. vetsin
1/4 cup sugar (white)   1 tsp. cal. ham. spice
1/2 tablet ascorbic acid   
Curing solution (cover pickle)
8 cups water   1/2 cup sugar (brown)
2 cups salt   2 tbsp. prague powder
Or dry curing mixture
1 cup salt
2 tsp. prague powder
1/2 cup brown sugar

Procedure:
1. Dissolve salt and sugar in boiling water for injecting solution. Cool then strain through clean cloth. Add vetsin and prague powder. Inject the solution into different parts of the meat.
2. Soak in curing solution for 4-5 days in the refrigerator.
3.  After curing, wash off the excess salt by soaking in warm water. Drain by hanging.
COOKING OF HAM
1.  Boil the ham in enough water for 5 minutes.
2.  Discard water and boil again the ham in another water until soft. Carefully remove the skin.
3. Finally cook the ham in the following mixture for about one hour. For every kilo of ham add: ¾ cup of beer, 2 pcs. cloves, 2 pcs. bay leaves, 1 cup pineapple juice, 1 cup sugar, enough water to cover.
4.  Cover the ham with brown sugar and place in an oven until it is well-caramelized or use red hot "siyanse."

SKINLESS LONGANISA
Materials:
3/4 kilo ground pork, lean   1/4 kilo ground pork fat
2 tbsp. salt   1 tbsp. chopped garlic
2 tbsp. wine or gin   1 tsp. pepper
1 tsp. vetsin   1 tsp. accord powder
5 tbsp. brown sugar   1/4 tsp. prague powder
1/2 tablet Vitamin C (ascorbic acid) 500 mg.
Procedure:
1. Mix ground pork and the rest of the ingredients.
2. Form into 2-3 inches long links.
3. Individually wrap in cut rite paper.
4. Allow to cure in refrigerator for 2-3 days

Yung equipments na kailangan mo;

1) Meat Mincer 1 hp.(Table Top) approx. Php 28,000 Taiwan Made

2) Meat Stuffer 30 liters capacity approx. Php 85T Taiwan made

3) Silent Cutter 5 kilo capacity approx. Php 45T taiwan Made

best regards,

Albino
 

Yes sir, nareceived ko po yung instructions nyo. I will send my product information within the week.

God Bless You po.

Albino

You can try to call this companies in cebu:
1) Breeders Business Group - 032-4206255
2) Cebu Superior- 4288448
3) General Milling - 2551551
4) Grand Bulwark - 4221800 / 2540887
5) popular feedmill- 2610964 / 2610961 to 63

This is Albino.

Sir Badong,

I will work it out dun sa requirements mo. I will try to send it to you within the week.

More Power Sir!

Albino

Sir Badong,

Thank you very much for your reply, regarding sa seminar I will try to source out kung saan ka makaatend ng free seminar, most of the seminars kasi ay may bayad.

Regarding sa plan mo to set-up a meat processing, first, you need to know yung production capacity or ilang kilos ng meat ang ipro-process mo for me to determine yung type ng machine na kakailanganin mo.

You need to focus and develop muna sa dalawang product na sa tingin mo you can market kagad, very improtant yung MARKET Target mo before you plan to process your product. After mong makapag-develop ng dalawang product then move forward.

Continue to send me lang your inquiries Brod.

God Bless You

Dear All Interested Members,

Good Day!!!

If you have inquiries and requirements for meat processing and packaging equipments such as Vacuum Pack machines, stuffers, meat grinders, weighing scales etc. Feel free to contact me at 09228765747 or 09162529018 , you can e-mail to this site.

Thank you & always remember that God is Good ALL the TIME.

Albino

Our company CHIA TUNG PHILS. INC. is a major supplier of quality animal and aqua feeds processing machines form Taiwan, we have after sales service. Should you need further informations, please call me at 7227173 and 7227179. You can also e-mail at ctpi@pldtdsl.com

Thank you & GOD BLESS YOU ALL,

ALVIN TAN