Meat Processing - Tapa (Dried Meat)

INGREDIENTS:

• 1 kg beef
• 3 tbsp salt
• 3½ tbsp sugar
• ½ tsp prague powder
• ¼ tsp vetsin (optional)
• 1½ - 2 tsp garlic
• ½ - 1 tsp ground pepper

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.