INGREDIENTS:
- 1 kg pork (kasim or pigi)
- 2 tbsp salt
- 5-8 tbsp sugar
- 1 tbsp rhum or gin
- ¼ - ½ tsp prague powder
- ½ - 1 tsp vetsin (optional)
- ½ tablet ascorbic acid (250 mg)
UTENSILS:
- mixing bowl
- measuring spoon
- knife
- weighing scale
- chopping board
PROCEDURE:
- Slice meat to about 0.63 cm (¼ inch) thick.
- Mix all above ingredients for curing.
- Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture.
- Arrange the pieces in a bowl and cover.
- 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).
