Making Commercial Tocino (Meat Processing)

Weight (gms)
1000

Meat Material:
pork, pigue or kasim,
with or without skin boneless, sliced 1/4 inch thick

Curing Mix:
Salt refined,  1 T
Curing salt,   1/2t
Phospate ,     1t
Vit. C powder, 1/4t
Chilled water, 1/4 cup

Extenders
Isolate, 1T
Carageenan, 1t
Water chilled, 1/2 cup
FIBRIL, 1/4 C

Seasonings
Meat Enhancer, 1/2t
MSG, 1/2t
sugar, refined, 1 cup
garlic, chopped finely, 2T
anisado wine, 2T
pineapple juice, 1/4 cup
allura red, 1 t
meat tenderizer, 1T
beef aroma, 1/2 t
meaty ginisa, 1/2 t

Procedure:

1. Select good quality raw materials
2. slice raw materials
3. Mix meat with first four ingredients. Add the extenders and mix well until it dries up
4. Add the rest of the ingredients and mix again. Cure at room temp for 8-10 hours
5. Pack in polyethylene