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Title: Tosino(Salted Pork) Post by: nemo on September 03, 2007, 12:34:20 PM Original post by Sir Albino
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. Title: Re: Tosino(Salted Pork) Post by: doncorleone on March 12, 2008, 02:48:54 PM hi Doc, anong part po ng pork ang dapat o kailangang gawin para maging tosino? at papaano po ba palambutin para masarap kainin?
Title: Re: Tosino(Salted Pork) Post by: nemo on March 13, 2008, 06:06:21 PM I'm not sure pero pige ata masmagandang gamitin. I cannot answer your question, alam ko lang kasi kumain pero di me marunong magluto. ;D
Title: Re: Tosino(Salted Pork) Post by: doncorleone on March 13, 2008, 08:30:09 PM 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: Slice meat to about 0.63 cm (1/4 inch) thick. Mix all above ingredients for curing. Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture. Arrange the pieces in a bowl and cover. 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 |