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
