Tocino

Meat Processing/Meat Preservation

(Tocino Making)

We have an activity in our subject Agsc6 (agricultural science in slaughter and meat processing). One of the curriculums in our subject is to process meat and how to preserve it. On way of preserving meat is by making longanisa. It is the one of the most practical way of preserving meat. Preservation and meat processing provides great contribution in meat production. The objectives in this activity are to perform the step-by-step procedures in meat processing, to be able to follow the do's and don'ts while executing the activity and to state the importance of meat preservation/processing.

Materials and ingredients:

·         1 (one) kilogram of pork

·         2 tbsp. (two tablespoon) of Pangasinan or rock salt

·         5 tbsp.  (five tablespoon) of brown sugar

·         ¼ tsp. (one forth teaspoon) of mono sodium glutamate or MSG

·         ¼ tsp. (one forth teaspoon) of praque powder

·         2 tbsp. (two tablespoon) of anisado wine

·         1 cup (one) cup of pineapple juice

·         Chopping board

·         Knife      

·         Basin

·         Teaspoon and tablespoon

·         Measuring cup

·         Container

PROCEDURES

                Remove the unnecessary parts of the pork such as fats if it is preferred and lymph node and the skin (you can use the skin by cooking chicharon). And slice the meat thinly make sure that it is thin. Then set it aside. And after you have sliced the meat thinly, on a separate basin add the 2 tbsp. (two tablespoon) of Pangasinan or rock salt it adds taste to the final product, increases the water holding capacity of the meat (primary ingredient). Add the 5 tbsp.  (Five tablespoon) of brown sugar enhances flavor, counteracts the hardening effect of salt. Add the ¼ tsp. (one forth teaspoon) of mono sodium glutamate or MSG it enhances the natural flavor and if you are health conscious disregard. Add the ¼ tsp. (one forth teaspoon) of praque powder it acts as preservative, gives the desired color of the cured meat if it is for home consumption you can disregard it. And add the 2 tbsp. (two tablespoon) of anisado wine. And mix together all the ingredients well. After you have mixed the ingredients rub it into the sliced pork and make sure that it is distributed evenly. Then add 1 cup (one) cup of pineapple juice mix it well, then cover the basin and put it into the refrigerator for about 2 (two) to 3 (three) days to cure and to absorb the flavor of the mixed ingredients. After it is done you can enjoy the cured pork or you can call it now tocino. It is best served and best cooked in frying.