These are home based meat processing technologies that anyone can try, experiment on, and use for small and home based meat processing business. Methods include guide on how to make bacon, how to make boneless ham, how to make chicharon, how to make skinless sausage, how to make tocino, how to make corned beef, how to make hamburger, and how to make tapa, and how to make chicken ham. This methods are useful for those who want to set up meat shops or for persons who want to create meat products for small business.
HOW TO MAKE BACON
INGREDIENTS:
pork belly (liempo) 1 kg
salt 21/3 tbsp
sugar ¾ tbsp
prague powder ¼ tsp
ascorbic acid ½ tablet
UTENSILS:
knife weighing scale
chopping board mixing bowl
measuring spoon tray
PROCEDURE:
1. Mix dry ingredients thoroughly.
2. Rub the ingredients on the skin side of the trimmed bacon, and then on the fleshly portion.
3. Pack the slabs skin down on an enameled or non-corrosive container.
4. Cure in the refrigerator for 1 week.
5. After curing, soak the slabs for a few minutes in warm water.
6. Drain the bacon and freeze.
7. Slice thinly.
8. Cook by frying in its own lard.
HOW TO MAKE BONELESS HAM
INGREDIENTS:
pork meat (kasim or pigi) 2 kg
Injecting Solution:
water 1 cup
salt ½ cup
sugar (white) ¼ cup
monosodium glutamate/vetsin (optional) 250 mg
ham spice 1 tsp
prague powder 3 tsp
ascorbic acid ½ tablet
Curing Solution:
(cover pickle)
water 8 cup
salt 2 cup
sugar (brown) ½ cup
prague powder 2 tbsp
or Dry Curing Mixture
salt 1 cup
brown sugar ¼ cup
prague powder 2 tbsp
Cooking Mixture per kg of ham
beer ¾ cup
cloves 2 pc
bay leaves 2 pc
pineapple juice 1 cup
sugar (brown) 1 cup
water enough to cover
UTENSILS:
mixing bowl chopping board
casserole tray
measuring cup carajay
measuring spoon turner/blow torch
syringe weighing scale
knife stove
* Note 1 cup " 250 mL (applicable only on liquid)
1 cup " 150 g (salt)
PROCEDURE:
A. Meat Curing
1. Dissolve salt and sugar in boiling water for injecting solution.
2. Cool then strain thru clean cloth.
3. Add vetsin, hamspice, prague powder and ascorbic acid.
4. Inject all of the injecting solution into different parts of the meat.
5. If curing solution is used, soak in curing solution for 4-5 days in the refrigerator.
6. If dry curing mixture is used, sprinkle and rub ½ part of the dry curing mixture and stand overnight in a curing rack at room temperature. On the 2nd day, rub the remaining ½ part of curing mixture and stand again for another 12-24 hours.
B. Ham Cooking
1. After curing, wash off the excess salt several times and finally soak in warm water. Drain.
2. Boil the ham in enough water for 5 minutes.
3. Discard water.
4. Finally cook the ham in the cooking mixture for about one hour or until tender.
5. Cover the ham with brown sugar and caramelize by placing in an oven or using hot "siyanse" or blow torch.
HOW TO MAKE CHICHARON
INGREDIENTS:
pork 2 kg
salt 1 tbsp
vinegar 4 tbsp
pepper (optional)
vetsin (optional)
UTENSILS:
mixing bowl casserole
tray measuring spoons
knife carajay
chopping board stove
PROCEDURE:
1. Add salt, vinegar and dashes of pepper and vetsin to pork skin.
2. Add water just enough to cook it until tender.
3. Cool and scrape off fat.
4. Cut into desired sizes.
5. Dry under the sun until pork skin is hard.
6. Fry at 188oC (370oF).
HOW TO MAKE SKINLESS SAUSAGE (Longganisa)
INGREDIENTS:
lean pork ¾ kg
fat ¼ kg
salt 2 tbsp
garlic 1½ -2 tsp
accord powder 1 ¼ tsp
ascorbic acid (250 mg) ½ tablet
brown sugar 5 tbsp
prague powder ¼ - ½ tsp
black pepper 1½ - 2 tsp
anisado wine or gin 1 tbsp
vinegar 1 tbsp
soy sauce 1 tbsp
vetsin (optional) ½ tsp
UTENSILS:
mixing bowl measuring spoon
knife tray
chopping board weighing scale
meat grinder
PROCEDURE:
1. Mix the above ingredients well with the meat until mixture becomes tacky. Chill.
2. Form into 2-3 inches long sausage.
3. Wrap in paperlane plastic.
4. Allow to cure in the refrigerator for 2-3 days.
5. For longganisa in casings, stuff the meat mixture into sausage casings and tie with string to form 2-3 inches sausage links.
6. Hang to dry in a cool, dry place.
>HOW TO MAKE TOCINO
INGREDIENTS:
pork (kasim or pigi) 1 kg
salt 2 tbsp
sugar 5-8 tbsp
rhum or gin 1 tbsp
prague powder ¼ - ½ tsp
vetsin (optional) ½ - 1 tsp
ascorbic acid (250 mg) ½ tablet
UTENSILS:
mixing bowl measuring spoon
knife weighing scale
chopping board
PROCEDURE:
1. Slice meat to about 0.63 cm (¼ 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).
HOW TO MAKE CORNED BEEF
INGREDIENTS:
beef (punta y pecho, tadyang,
tapadera or paypay) 1 kg
salt 2 tbsp
vetsin (optional) ¼ - ½ tsp
prague powder ¼ - ½ tsp
sugar 1 tsp
ascorbic acid (250 mg) ½ tablet
UTENSILS:
fork pressure cooker
knife stove
chopping board mixing bowl
measuring spoon
PROCEDURE:
1. Wash meat thoroughly.
2. Cut the meat into 2.54 cm (1 inch) cubes.
3. Mix salt, vetsin, prague powder, sugar and ascorbic acid.
4. Mix 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.
8. For faster cooking use a pressure cooker and cook beef for 30 minutes at 10- lb. pressure.
9. Drain and cool.
10. Flake with fork (the flaked meat is ready for consumption).
11. Pack meat into bottles/cans and add 1 tbsp broth, leave 0.63 cm (¼-inch) head space.
12. Exhaust at 82°C.
13. Seal.
14. Process at 10-lb. pressure for 40 minutes.
15. Cool cans under running water; air cool bottles at room temperature.
16. Label and store in a cool place.
HOW TO MAKE HAMBURGER
RAW MATERIALS:
beef lean, ground ½ kg 500.0 grams
pork lean, ground ½ kg 500.0 grams
INGREDIENTS:
salt 1½ tbsp 18.0 grams
sugar, refined 1 tbsp 10.0 grams
phosphate 1 tbsp 3.0 grams
water ¼ cup 61.0 grams
celery, chopped fresh or celery powder 1 tbsp 3.3 grams
onion, chopped ½ cup 128.0 grams
garlic, chopped finely 1 tbsp 11.0 grams
ground black pepper 1 tbsp 5.0 grams
flour 4 tbsp 28.0 grams
fresh egg 2 pc
PROCEDURE:
1. Select good quality raw materials. Trim and weigh.
2. Grind the meat.
3. Add salt and phosphate dissolve in ¼ cup of water with the meat and mix well until tacky (sticky as glue).
4. Add the rest of the ingredients and mix until well blended.
5. Form into patty. Freeze and pack for storage.
6. Fry if to be served with bread.
Yield: 1.3 kg
HOW TO MAKE DRIED MEAT (TAPA)
INGREDIENTS:
beef 1 kg
salt 3 tbsp
sugar 3½ tbsp
prague powder ½ tsp
vetsin (optional) ¼ tsp
garlic 1½ - 2 tsp
ground pepper ½ - 1 tsp
UTENSILS:
knife measuring spoons
chopping board tray
mixing bowl
PROCEDURE:
1. Slice meat 1/8 - ½ cm thick.
2. For every kilo of sliced meat, mix salt, sugar and other ingredients.
3. Pierce meat with bamboo sticks and expose under the sun until dry.
4. Place dried meat in clean container.
5. Store at room temperature for 2 days in a clean dry place.
HOW TO MAKE BUTTERBALL CHICKEN
INGREDIENTS:
dressed chicken 1 kg
white pepper ½ tsp
water ¼ cup
sugar 2½ tsp
salt 1½ tsp
corn oil 1 tbsp
butter oil 4 tbsp
paprika 1/5 tsp
mace ½ tsp
UTENSILS:
syringe weighing scale
mixing bowl tray
measuring spoons cheesecloth
measuring cups oven
PROCEDURE:
1. Combine ½ tsp white pepper and ½ tsp mace. Steep in ¼ cup water overnight.
2. Filter thru cheesecloth to obtain about 2 tsp filtrate.
3. Dissolve 2½ tsp sugar and 1½ tsp salt in the filtrate and combine with 1 tbsp corn oil and 4 tbsp butter oil. Homogenize by beating with an egg beater.
4. Using a veterinary syringe, inject the homogenized emulsion into various parts of the chicken (1 kg dressed chicken).
5. Rub 1 g (1/5 tsp) paprika and bake in a 177oC (350oF) preheated oven for 1 hour.
HOW TO MAKE CHICKEN HAM
INGREDIENTS:
whole chicken
Stock of Saturated Salt Solution (SSSS)
salt 2 cup
water 8 cup
boiled water 5 cup
Pumping Injecting Solution
S.S.S.S. 1 cup
boiled water ½ cup
prague powder 2 tsp
sugar (white) 2 tbsp
ham spice 1 tsp
ascorbic acid (250 mg) ½ tablet
Pickling Solution
S.S.S.S. 6 cup
boiled water 4 cup
salt 2 cup
prague powder 2 tsp
sugar (brown) 8 tbsp
Cooking mixture
pineapple juice 1 - 1½ cup
water 1 cup
cloves 1 - 2 pc
beer ¾ cup
sugar 1 - 1½ cup
bay leaves 2 pc
UTENSILS:
mixing bowl chopping board
casserole tray
measuring cup turner/blow torch
measuring spoon carajay
syringe weighing scale
knife stove
PROCEDURE
1. Prepare the injecting solution.
2. Inject the solution into the lean portion of the chicken, and massage slightly.
3. Pour the cover solution consisting of 6 cups saturated salt solution, 4 cups boiled water, 8 tbsp brown sugar, 2 tsp prague powder and 2 cups salt. Submerge the carcass into the mixture.
4. Cure for 2 days at room temperature, or 5 days under refrigeration.
5. Wash off excess salt several times and drain. Parboil (nearly boiling) it in casserole for 2 minutes and discard the cooking water. (Remove the scum of the meat.)
6. Cook in a solution of 1½ cups pineapple juice, 1 cup water, 1 pc clove, 1 cup sugar and 2 pc laurel leaves until tender.
7. Drain and rub with brown sugar, then bake in the oven at 232°C (450°F) until golden brown.
Meat Processing Ingredients
SUPPLIERS
Longganisa casing, curing ingredients, etc. 1. MGM
#61 Mariveles St., Mandaluyong City
Tel. Nos.: 531-3633; 533-5126
2. Spices and Foodmix
Nutrition Foundation of the Philippines
Ultima Entrepinoy Forum Center
107 E. Rodriguez Sr. Ave., QC
Tel. Nos.: 411-1349; 742-0826
Prague powder, accord, etc. 1. GRAMMIX Food International, Inc.
Mirasol Bldg., Apacible St., Taft, Manila (near LandBank, Bechaves Flower Shop, opposite PGH)
Tel. Nos.: 525-3080
2. Spices and Foodmix
Nutrition Foundation of the Philippines
Ultima Entrepinoy Forum Center
107 E. Rodriguez Sr. Ave., QC
Tel. Nos.: 411-1349; 742-0826
3. Edward Keller Phils. Group
Tel. Nos.: 810-0201; 864-1600
Source: DOST, photo from www.shop.com
HOW TO MAKE BACON
INGREDIENTS:
pork belly (liempo) 1 kg
salt 21/3 tbsp
sugar ¾ tbsp
prague powder ¼ tsp
ascorbic acid ½ tablet
UTENSILS:
knife weighing scale
chopping board mixing bowl
measuring spoon tray
PROCEDURE:
1. Mix dry ingredients thoroughly.
2. Rub the ingredients on the skin side of the trimmed bacon, and then on the fleshly portion.
3. Pack the slabs skin down on an enameled or non-corrosive container.
4. Cure in the refrigerator for 1 week.
5. After curing, soak the slabs for a few minutes in warm water.
6. Drain the bacon and freeze.
7. Slice thinly.
8. Cook by frying in its own lard.
HOW TO MAKE BONELESS HAM
INGREDIENTS:
pork meat (kasim or pigi) 2 kg
Injecting Solution:
water 1 cup
salt ½ cup
sugar (white) ¼ cup
monosodium glutamate/vetsin (optional) 250 mg
ham spice 1 tsp
prague powder 3 tsp
ascorbic acid ½ tablet
Curing Solution:
(cover pickle)
water 8 cup
salt 2 cup
sugar (brown) ½ cup
prague powder 2 tbsp
or Dry Curing Mixture
salt 1 cup
brown sugar ¼ cup
prague powder 2 tbsp
Cooking Mixture per kg of ham
beer ¾ cup
cloves 2 pc
bay leaves 2 pc
pineapple juice 1 cup
sugar (brown) 1 cup
water enough to cover
UTENSILS:
mixing bowl chopping board
casserole tray
measuring cup carajay
measuring spoon turner/blow torch
syringe weighing scale
knife stove
* Note 1 cup " 250 mL (applicable only on liquid)
1 cup " 150 g (salt)
PROCEDURE:
A. Meat Curing
1. Dissolve salt and sugar in boiling water for injecting solution.
2. Cool then strain thru clean cloth.
3. Add vetsin, hamspice, prague powder and ascorbic acid.
4. Inject all of the injecting solution into different parts of the meat.
5. If curing solution is used, soak in curing solution for 4-5 days in the refrigerator.
6. If dry curing mixture is used, sprinkle and rub ½ part of the dry curing mixture and stand overnight in a curing rack at room temperature. On the 2nd day, rub the remaining ½ part of curing mixture and stand again for another 12-24 hours.
B. Ham Cooking
1. After curing, wash off the excess salt several times and finally soak in warm water. Drain.
2. Boil the ham in enough water for 5 minutes.
3. Discard water.
4. Finally cook the ham in the cooking mixture for about one hour or until tender.
5. Cover the ham with brown sugar and caramelize by placing in an oven or using hot "siyanse" or blow torch.
HOW TO MAKE CHICHARON
INGREDIENTS:
pork 2 kg
salt 1 tbsp
vinegar 4 tbsp
pepper (optional)
vetsin (optional)
UTENSILS:
mixing bowl casserole
tray measuring spoons
knife carajay
chopping board stove
PROCEDURE:
1. Add salt, vinegar and dashes of pepper and vetsin to pork skin.
2. Add water just enough to cook it until tender.
3. Cool and scrape off fat.
4. Cut into desired sizes.
5. Dry under the sun until pork skin is hard.
6. Fry at 188oC (370oF).
HOW TO MAKE SKINLESS SAUSAGE (Longganisa)
INGREDIENTS:
lean pork ¾ kg
fat ¼ kg
salt 2 tbsp
garlic 1½ -2 tsp
accord powder 1 ¼ tsp
ascorbic acid (250 mg) ½ tablet
brown sugar 5 tbsp
prague powder ¼ - ½ tsp
black pepper 1½ - 2 tsp
anisado wine or gin 1 tbsp
vinegar 1 tbsp
soy sauce 1 tbsp
vetsin (optional) ½ tsp
UTENSILS:
mixing bowl measuring spoon
knife tray
chopping board weighing scale
meat grinder
PROCEDURE:
1. Mix the above ingredients well with the meat until mixture becomes tacky. Chill.
2. Form into 2-3 inches long sausage.
3. Wrap in paperlane plastic.
4. Allow to cure in the refrigerator for 2-3 days.
5. For longganisa in casings, stuff the meat mixture into sausage casings and tie with string to form 2-3 inches sausage links.
6. Hang to dry in a cool, dry place.
>HOW TO MAKE TOCINO
INGREDIENTS:
pork (kasim or pigi) 1 kg
salt 2 tbsp
sugar 5-8 tbsp
rhum or gin 1 tbsp
prague powder ¼ - ½ tsp
vetsin (optional) ½ - 1 tsp
ascorbic acid (250 mg) ½ tablet
UTENSILS:
mixing bowl measuring spoon
knife weighing scale
chopping board
PROCEDURE:
1. Slice meat to about 0.63 cm (¼ 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).
HOW TO MAKE CORNED BEEF
INGREDIENTS:
beef (punta y pecho, tadyang,
tapadera or paypay) 1 kg
salt 2 tbsp
vetsin (optional) ¼ - ½ tsp
prague powder ¼ - ½ tsp
sugar 1 tsp
ascorbic acid (250 mg) ½ tablet
UTENSILS:
fork pressure cooker
knife stove
chopping board mixing bowl
measuring spoon
PROCEDURE:
1. Wash meat thoroughly.
2. Cut the meat into 2.54 cm (1 inch) cubes.
3. Mix salt, vetsin, prague powder, sugar and ascorbic acid.
4. Mix 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.
8. For faster cooking use a pressure cooker and cook beef for 30 minutes at 10- lb. pressure.
9. Drain and cool.
10. Flake with fork (the flaked meat is ready for consumption).
11. Pack meat into bottles/cans and add 1 tbsp broth, leave 0.63 cm (¼-inch) head space.
12. Exhaust at 82°C.
13. Seal.
14. Process at 10-lb. pressure for 40 minutes.
15. Cool cans under running water; air cool bottles at room temperature.
16. Label and store in a cool place.
HOW TO MAKE HAMBURGER
RAW MATERIALS:
beef lean, ground ½ kg 500.0 grams
pork lean, ground ½ kg 500.0 grams
INGREDIENTS:
salt 1½ tbsp 18.0 grams
sugar, refined 1 tbsp 10.0 grams
phosphate 1 tbsp 3.0 grams
water ¼ cup 61.0 grams
celery, chopped fresh or celery powder 1 tbsp 3.3 grams
onion, chopped ½ cup 128.0 grams
garlic, chopped finely 1 tbsp 11.0 grams
ground black pepper 1 tbsp 5.0 grams
flour 4 tbsp 28.0 grams
fresh egg 2 pc
PROCEDURE:
1. Select good quality raw materials. Trim and weigh.
2. Grind the meat.
3. Add salt and phosphate dissolve in ¼ cup of water with the meat and mix well until tacky (sticky as glue).
4. Add the rest of the ingredients and mix until well blended.
5. Form into patty. Freeze and pack for storage.
6. Fry if to be served with bread.
Yield: 1.3 kg
HOW TO MAKE DRIED MEAT (TAPA)
INGREDIENTS:
beef 1 kg
salt 3 tbsp
sugar 3½ tbsp
prague powder ½ tsp
vetsin (optional) ¼ tsp
garlic 1½ - 2 tsp
ground pepper ½ - 1 tsp
UTENSILS:
knife measuring spoons
chopping board tray
mixing bowl
PROCEDURE:
1. Slice meat 1/8 - ½ cm thick.
2. For every kilo of sliced meat, mix salt, sugar and other ingredients.
3. Pierce meat with bamboo sticks and expose under the sun until dry.
4. Place dried meat in clean container.
5. Store at room temperature for 2 days in a clean dry place.
HOW TO MAKE BUTTERBALL CHICKEN
INGREDIENTS:
dressed chicken 1 kg
white pepper ½ tsp
water ¼ cup
sugar 2½ tsp
salt 1½ tsp
corn oil 1 tbsp
butter oil 4 tbsp
paprika 1/5 tsp
mace ½ tsp
UTENSILS:
syringe weighing scale
mixing bowl tray
measuring spoons cheesecloth
measuring cups oven
PROCEDURE:
1. Combine ½ tsp white pepper and ½ tsp mace. Steep in ¼ cup water overnight.
2. Filter thru cheesecloth to obtain about 2 tsp filtrate.
3. Dissolve 2½ tsp sugar and 1½ tsp salt in the filtrate and combine with 1 tbsp corn oil and 4 tbsp butter oil. Homogenize by beating with an egg beater.
4. Using a veterinary syringe, inject the homogenized emulsion into various parts of the chicken (1 kg dressed chicken).
5. Rub 1 g (1/5 tsp) paprika and bake in a 177oC (350oF) preheated oven for 1 hour.
HOW TO MAKE CHICKEN HAM
INGREDIENTS:
whole chicken
Stock of Saturated Salt Solution (SSSS)
salt 2 cup
water 8 cup
boiled water 5 cup
Pumping Injecting Solution
S.S.S.S. 1 cup
boiled water ½ cup
prague powder 2 tsp
sugar (white) 2 tbsp
ham spice 1 tsp
ascorbic acid (250 mg) ½ tablet
Pickling Solution
S.S.S.S. 6 cup
boiled water 4 cup
salt 2 cup
prague powder 2 tsp
sugar (brown) 8 tbsp
Cooking mixture
pineapple juice 1 - 1½ cup
water 1 cup
cloves 1 - 2 pc
beer ¾ cup
sugar 1 - 1½ cup
bay leaves 2 pc
UTENSILS:
mixing bowl chopping board
casserole tray
measuring cup turner/blow torch
measuring spoon carajay
syringe weighing scale
knife stove
PROCEDURE
1. Prepare the injecting solution.
2. Inject the solution into the lean portion of the chicken, and massage slightly.
3. Pour the cover solution consisting of 6 cups saturated salt solution, 4 cups boiled water, 8 tbsp brown sugar, 2 tsp prague powder and 2 cups salt. Submerge the carcass into the mixture.
4. Cure for 2 days at room temperature, or 5 days under refrigeration.
5. Wash off excess salt several times and drain. Parboil (nearly boiling) it in casserole for 2 minutes and discard the cooking water. (Remove the scum of the meat.)
6. Cook in a solution of 1½ cups pineapple juice, 1 cup water, 1 pc clove, 1 cup sugar and 2 pc laurel leaves until tender.
7. Drain and rub with brown sugar, then bake in the oven at 232°C (450°F) until golden brown.
Meat Processing Ingredients
SUPPLIERS
Longganisa casing, curing ingredients, etc. 1. MGM
#61 Mariveles St., Mandaluyong City
Tel. Nos.: 531-3633; 533-5126
2. Spices and Foodmix
Nutrition Foundation of the Philippines
Ultima Entrepinoy Forum Center
107 E. Rodriguez Sr. Ave., QC
Tel. Nos.: 411-1349; 742-0826
Prague powder, accord, etc. 1. GRAMMIX Food International, Inc.
Mirasol Bldg., Apacible St., Taft, Manila (near LandBank, Bechaves Flower Shop, opposite PGH)
Tel. Nos.: 525-3080
2. Spices and Foodmix
Nutrition Foundation of the Philippines
Ultima Entrepinoy Forum Center
107 E. Rodriguez Sr. Ave., QC
Tel. Nos.: 411-1349; 742-0826
3. Edward Keller Phils. Group
Tel. Nos.: 810-0201; 864-1600
Source: DOST, photo from www.shop.com
