HOW TO MAKE TOCINO

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:

  1. Slice meat to about 0.63 cm (1/4 inch) thick.
  2. Mix all above ingredients for curing.
  3. Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture.
  4. Arrange the pieces in a bowl and cover.
  5. 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

 

 

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