Tosino(Salted Pork)

[nemo]

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.

[doncorleone]

hi Doc, anong part po ng pork ang dapat o kailangang gawin para maging tosino? at papaano po ba palambutin para masarap kainin?

[nemo]

I'm not sure pero pige ata masmagandang gamitin.  I cannot answer your question, alam ko lang kasi kumain pero di me marunong magluto.

[doncorleone]

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