Meat Processing - Chicharon

INGREDIENTS:

2 kg pork
1 tbsp salt
4 tbsp vinegar
pepper (optional)
vetsin (optional)

UTENSILS:

mixing bowl
casserole
tray
measuring spoons
knife carajay
chopping board
stove

PROCEDURE:

1. Add salt, vinegar and dashes of pepper and vetsin to pork skin.
2. Add water just enough to cook it until tender.
3. Cool and scrape off fat.
4. Cut into desired sizes.
5. Dry under the sun until pork skin is hard.
6. Fry at 188oC (370oF).

This is perfect with chili, vinegar and lemonade (kalamansi).

Meat Processing - Boneless Ham

INGREDIENTS:

• 2 kg pork meat (kasim or pigi)

Injecting Solution:

• 1 cup water
  ½ cup salt
• ¼ cup sugar (white)
• 250 mg monosodium glutamate/vetsin (optional)
• 1 tsp ham spice
• 3 tsp prague powder
• ½ tablet ascorbic acid

Curing Solution:

• (cover pickle)
• 8 cup water
• 2 cup salt
• ½ cup sugar (brown)
• 2 tbsp prague powder

or

Dry Curing Mixture

• 1 cup salt
• ¼ cup brown sugar
• 2 tbsp prague powder

Cooking Mixture per kg of ham

• ¾ cup beer
• 2 pc cloves
• 2 pc bay leaves
• 1 cup pineapple juice
• 1 cup sugar (brown)
• water enough to cover

UTENSILS:

• mixing bowl
• chopping board
• casserole
• tray
• measuring cup carajay
• measuring spoon
• turner/blow torch
• syringe
• weighing scale
• knife
• stove

* Note 1 cup " 250 mL (applicable only on liquid)
1 cup " 150 g (salt)

PROCEDURE:

A. Meat Curing

1. Dissolve salt and sugar in boiling water for injecting solution.
2. Cool then strain thru clean cloth.
3. Add vetsin, hamspice, prague powder and ascorbic acid.
4. Inject all of the injecting solution into different parts of the meat.
5. If curing solution is used, soak in curing solution for 4-5 days in the refrigerator.
6. If dry curing mixture is used, sprinkle and rub ½ part of the dry curing mixture and stand overnight in a curing rack at room temperature. On the 2nd day, rub the remaining ½ part of curing mixture and stand again for another 12-24 hours.

B. Ham Cooking

1. After curing, wash off the excess salt several times and finally soak in warm water. Drain.
2. Boil the ham in enough water for 5 minutes.
3. Discard water.
4. Finally cook the ham in the cooking mixture for about one hour or until tender.
5. Cover the ham with brown sugar and caramelize by placing in an oven or using hot "siyanse" or blow torch.

Meat Processing - Bacon

INGREDIENTS:

• pork belly (liempo)
• 1 kg salt
• 21/3 tbsp sugar
• ¾ tbsp prague powder
• ¼ tsp ascorbic acid
• ½ tablet

UTENSILS:

• knife
• weighing scale
• chopping board
• mixing bowl
• measuring spoon
• tray

PROCEDURE:

1. Mix dry ingredients thoroughly.
2. Rub the ingredients on the skin side of the trimmed bacon, and then on the fleshly portion.
3. Pack the slabs skin down on an enameled or non-corrosive container.
4. Cure in the refrigerator for 1 week.
5. After curing, soak the slabs for a few minutes in warm water.
6. Drain the bacon and freeze.
7. Slice thinly.
8. Cook by frying in its own lard.

Welcome to my Blogsite!

Happy New Year to All!!!

Perhaps everybody is contemplating on the big wave of this so called "recession". I hope everybody has made their "fallbacks" or planning for some options to cope up with recession.

For me, i have lots of plans, different plans and one of this is to experiment this world of "blogging". While pursuing this plan, i would also like to impart some knowledge to help with your recession fallbacks.

What does that mean? I am planning to concentrate my blogging on different ways of earning extra income in order for everybody to gain confidence on setting up their own, probably business.

Also, please bear with me as i was only starting to explore this "world of blogging".

For those experienced blogger, i would greatly appreciate your comments or suggestions on this endeavor...