Tocino

Equipment / utensils:

• Knives
• Chopping board
• Meat slicer
• Tray
• Plastic

Ingredients:

• 1 kl pork belly, shoulder butt, etc. (about 25% fat is more preferable)
• 15 g salt
• 120 g sugar
• 6 g Prague powder
• 2 g black pepper
• 2 g MSG (ajinomoto)
• 3 g phosphate (optional)
• 200 ml water

 

Procedure:

1. Wash meat with tap water.
2. Chill meat overnight or until meat is firm for easy slicing.
3. Slice meat to about 1/3 of centimeter thick.  Long slices are preferred.  If possible, slice meat across the muscle fiber or grain.
4. Weigh the sliced meat and determine the amount of other ingredients based on the formula above.
5. Mix ingredients thoroughly.
6. Apply the mixture to the meat slices and mix them thoroughly.  During mixing, apply some massage to the meat so that meat will absorb the water added.
7. Package products.  At this point, tocino may be sold right away or may be allowed to cure in the chiller for 7 days.

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Tags: Pork Recipe, Pork Tocino, Processed Meat, Recipe, Tocino, Tocino Recipe

Category: Processed Meat