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